Herbed Breadcrumb Crust Recipe

By:

Meathead

Plated breadcrumb crusted chicken

Herbed Breadcrumb Crust Recipe


Plated breadcrumb crusted chicken
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.14 from 23 votes
This is a great basic herbed breadcrumb blend for use on a rack of lamb, chicken parts, pork chops, veal cutlets, fish, mushrooms, cauliflower, shrimp, zucchini, or others.

Course: Sauces and Condiments
Cuisine: American
Difficulty: Easy

Makes:


Takes:

Prep Time: 10 minutes

Ingredients

  • 3 tablespoons butter
  • 4 cloves fresh garlic
  • 2 cups breadcrumbs
  • 3 tablespoons minced fresh herbs
  • ¼¼ teaspoon salt
  • ¼ teaspoon ground black pepper
About the herbs. Try to get fresh herbs and make a blend. For lamb I like equal parts of rosemary, mint, and thyme. For chicken I skip the mint and use oregano. Ditto for eggplant.
About the breadcrumbs. Make sure they are fresh and unseasoned. Make them yourself from a good artisenal bread like a French baguette or Italian loaf.
Optional. Add 1/4 cup of finely grated parmesan cheese.
 

Method

  • Melt the butter in a pan over a low flame. Mince or press the garlic, add it to the pan,¼ and let it simmer for about 2 minutes on low. Turn off the heat. Add the breadcrumbs, herbs, salt, and pepper, and mix it all together.
  • You can store this in the fridge for a week or two, or freeze it for months. When it is time to cook, lightly coat the meat or veggie with oil and dust on the breading.
  • Cook indirect.

This is a great basic herbed breadcrumb blend for use on a rack of lamb, chicken parts, pork chops, veal cutlets, fish, mushrooms, cauliflower, shrimp, zucchini, or others.

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Published On: 8/25/2014 Last Modified: 4/16/2021

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