Seasoned Breadcrumbs

This is our all-purpose recipe for breadcrumbs. We have used these to coat chicken and pork chops. We also use them in any savory recipe that calls for breadcrumbs. My fiance and I work this recipe together. I gather the spices and he operates the hand processor.

• Ready In: 6 mins
• Yields: 2 cups

Ingredients

• 2  cups  dry breadcrumbs (about 4 slices of bread)
• 1  tablespoon dried parsley
• 1⁄2 teaspoon salt
• 1  teaspoon pepper
• 1⁄8 teaspoon cayenne
• 1⁄8 teaspoon sage
• 1  pinch onion powder
• 1  pinch nutmeg
• 1  pinch garlic

Directions

1. Pulse the bread in a food processor until they are crumbs.
2. Add in the spices and either mix by hand or give another pulse in the processor.
3. Notes: We use a hand processor and stop when we get to coarse crumbs.
4. We add the spices straight to the processor and get the crumbs down to a slightly less coarse grind. We still don't go down to a fine grind though.
5. We have found that when coating chicken or pork chops that the coarser grind makes for a really neat crunch.