Herbed Breadcrumb Crust Recipe
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.
Ingredients
- 3 tablespoons butter
- 4 cloves fresh garlic
- 2 cups breadcrumbs
- 3 tablespoons minced fresh herbs
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
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.
Notes
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 artisanal bread like a French baguette or Italian loaf.
Optional. Add 1/4 cup (59.1 ml) of finely grated parmesan cheese.
About the breadcrumbs. Make sure they are fresh and unseasoned. Make them yourself from a good artisanal bread like a French baguette or Italian loaf.
Optional. Add 1/4 cup (59.1 ml) of finely grated parmesan cheese.
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