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Italian Bread Crumbs

by Dawn T in Rouxbe Recipes

Easy-to-make bread crumbs have added garlic, onion powder, oregano, parsley and freshly-grated Parmesan cheese.

  • Serves: 3 cups
  • Active Time: 20 mins
  • Total Time: 20 mins
  • Comments: 11
  • Views: 8170
  • Success 100%
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Step 1: Prepping the Bread

Prepping the Bread

To start, preheat your oven to 400°F or 200°C.

Cut the bread into larger pieces. Pulse in a food processor until quite fine.

*Do not clean the food processor yet.

  • 6 to 10 pieces stale white bread
  • or 2 cups dried bread crumbs

Step 2: Toasting the Bread Crumbs

Toasting the Bread Crumbs

Line a baking tray with parchment paper and place the bread crumbs into the oven.

Let cook until they have completely dried, about 10 minutes or so. You may need to mix the bread crumbs halfway through to ensure they are getting even color.

Once the bread crumbs have dried and started to turn golden, remove them from the oven and let cool.

Step 3: Making the Crumbs Extra Fine

Making the Crumbs Extra Fine

If the bread crumbs don't seem fine enough, you can pulse them a few more times in the food processor. This will ensure they are nice and fine. You can also be passed through a sieve.

Step 4: Adding the Spices

Adding the Spices

Mix the spices and salt into the bread crumbs. Feel free to flavor these bread crumbs with whatever spices or herbs you like.

At this point, you have delicious bread crumbs that will work for a variety of dishes. However, for more great flavor you can also add some Parmesan cheese.

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 2 tablespoons parsley flakes (optional)
  • 2 tsp kosher salt

Step 5: Adding the Parmigiano-Reggiano

Adding the Parmigiano-Reggiano

Grate the Parmigiano-Reggiano using a fine grater. Mix into the bread crumb mixture.

These delicious bread crumbs need no further seasoning before using.

  • 1 1/4 cups Parmigiano-Reggiano

Step 6: Storing the Bread Crumbs

Storing the Bread Crumbs

The bread crumbs can be stored in the freezer for several months, or in the refrigerator for a month or two.

Also, if you do not add the Parmigiano- Reggiano cheese, the bread crumbs can be stored in the pantry for a few weeks. Just make sure the bread crumbs have completely dried out in the oven and are cool before storing to prevent them from going moldy.

Notes

These bread crumbs are so much better than store bought and they are almost quicker to make than going out and buying them!

It's also a great way to use up old bread. These bread crumbs are great with things like Chicken Parmigiana and grilled fish; they are even good sprinkled on top of pasta or over vegetables during the last few minutes of baking.

If you do not have a food processor, you can toast the slices of bread whole. Once they are completely dried, break them up a bit. Add them to a plastic bag and then use a rolling pin to crush them up.

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Linda C

Panko vs Italian bread crumbs

I like this recipe for bread crumbs, it is far better than any of those boxed things. Since discovering panko bread crumbs, I use them often. I guess my question is, when wouldn't panko bread crumbs be appropriate. I find my self wanting to use them for everything, but I know there have to be some dishes that I shouldn't use them.

Dawn T
Rouxbe Staff

Re: Panko vs. Regular Bread Crumbs

You can use panko bread crumbs, which are just Japanese bread crumbs, pretty much anywhere you would use regular bread crumbs. http://rouxbe.com/drilldowns/95

The only thing to keep in mind, is the texture of the end result. If you use panko bread crumbs you will have a crispier finish (which is usually a good thing). So feel free to "panko away" and let me know if you discover somewhere that they did not work, because I am at a loss, as to where they wouldn't work.

Again it all depends on what you want, I like regular bread crumbs for things like Chicken Parmigiana because I like the crust to have a softer texture...but that might just be me.

Naouar Z

Easy and great!

Made these today. I tasted it, really great! I can't wait to make the Chicken Parmigiana tomorrow.

Hanna D

Panko away

Panko works fine, I blend all the ingredients in a Cuisinart to end up with a finer texture.
However! When I have the time and inclination, I use a firm textured, high quality white bread, it really does make a difference. And as Dawn said, you end up with a (preferable) softer texture.

Matthew E

Panko

Panko bread crumbs are generally more airy and lighter, so if you're actually LOOKING for a heavier finish, you might want to steer away from them.

Richard yassel D

Great rustic crust

I love this breading recipe.

Solange C

Bread crumbs

Onion powder?????
Garlic powder????
Why paying for a cooking school subscription if we are using fake ingredients!!!

Dawn T
Rouxbe Staff

Re: Bread Crumbs

Onion powder and garlic powder are actually not fake ingredients, they are simply dried versions of the fresh stuff. Both garlic and onion powder are dried and then ground. Some brands may come with additives, but many do not.

In most cases, I agree that fresh is better than dried, but there are some times when dried is quite fine; like when making dry rubs or seasoning mixes.

Matthew B

How old is too old?

I note that the recipe calls for "stale white bread" ... I have slices in my fridge from 2 weeks ago when I intended to make this recipe! It is now REALLY stale - is it OK to use? Conversley, would it be ok to put fresh bread slices in the oven to firm them up a bit before proceeding with the food processor?

Thanks!

Dawn T
Rouxbe Staff

Re: How Old is Old Bread?

I think as long as it's not moldy and it smells okay, then it's okay to use. You second option would also work. In fact, I have done had to do this a few times as I rarely have "stale white bread" in my house :-) Hope this helps. Cheers!

Susan H

So Good

So much better than store bought. Spices did not over take the the bread crumbs.

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