The Washington Post

Lemony Breadcrumbs With Garlic and Parmesan

Lemony Breadcrumbs With Garlic and Parmesan 16.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Oct 30, 2020

These fragrant, crunchy breadcrumbs are larger than most store-bought varieties and are flavored with fresh garlic, parsley and lemon, with a touch of salt and pepper. Make a big batch so you have the crumbs handy to spoon generously over pasta, roasted vegetables or your favorite protein, such as chicken or fish fillets.

Storage Notes: Breadcrumbs can be refrigerated in an airtight container in the fridge for up to 7 days. If the breadcrumbs become soggy, heat them in a dry nonstick skillet, stirring constantly, until crisp, 3 to 4 minutes.


Servings:
16 - 24

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16-24 servings; makes about 8 cups

Ingredients
  • 1-pound loaf sourdough bread, cut into 1-inch cubes
  • 1/2 cup extra-virgin olive oil
  • 5 cloves garlic, finely minced or grated
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup (3 ounces) grated Parmesan cheese
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely grated lemon zest (from 2 large lemons)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste

Directions

Position the rack in the middle of the oven and preheat to 350 degrees.

Arrange the bread cubes on a large, rimmed baking sheet in a single layer. Bake for 18 to 20 minutes, stirring halfway through so they dry evenly, until the bread is crisp, fragrant and golden brown. Transfer to a wire rack and let cool.

Working in batches if needed, transfer the cooled bread to a food processor and pulse until the bread is ground into crumbs slightly coarser than panko. It’s okay if some large, irregular pieces remain.

In a large Dutch oven over medium heat, heat the oil until shimmering. Add the garlic and pepper flakes and cook, stirring constantly, until fragrant, 1 to 2 minutes. Add the breadcrumbs and stir until the oil has been absorbed. Continue to cook, stirring constantly to prevent burning, until the breadcrumbs are dark golden brown and crisp, 8 to 10 minutes.

Transfer the breadcrumbs to a large bowl and let cool for about 5 minutes. Add the cheese and massage the bread crumbs with your hands so the cheese evenly coats the breadcrumbs and no large clumps remain.

Add the parsley, lemon zest, salt and pepper and toss to combine. Taste, and season with additional salt and pepper, if needed.

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Recipe Source

From food writer and recipe developer Jesse Szewczyk.

Tested by Ann Maloney.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 24 servings or 1/3 cup): 104


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 1g 5%

Cholesterol: 3mg 1%

Sodium: 175mg 7%

Total Carbohydrates: 10g 3%

Dietary Fiber: 1g 4%

Sugar: 0g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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