Italian-Seasoned Bread Crumbs

Stop buying those stale canisters from the store. Homemade Italian seasoned breadcrumbs taste fresher, cost almost nothing, and use up leftover bread that would otherwise go to waste.

Dry the bread until completely crisp, then blitz it in a food processor with Parmesan, dried parsley, oregano, basil, garlic powder, and onion powder. The Parmesan adds a salty, nutty depth that store-bought crumbs never have.

Keep a container in the fridge and reach for it whenever you need to bread chicken cutlets, top a casserole, stuff vegetables, or add crunch to baked pasta. Once you make your own, the canned stuff tastes like cardboard.

Pro Tips

• Dry the bread thoroughly. Any moisture left means the crumbs clump and mold faster in storage.
• Pulse in the food processor, don’t run continuously. You want fine, even crumbs, not powder.
• Use any leftover bread: white, sourdough, or even a mix. Different breads add different flavor notes.
• Store in an airtight container in the fridge for up to 2 months. The Parmesan makes them more perishable than plain crumbs.

Variations

• Add red pepper flakes for a spicy version that works on pizza and pasta dishes.
• Use whole wheat bread for a nuttier, more textured crumb.
• Mix in dried rosemary and thyme for a Provencal herb variation.