These 10-Minute Caesar Breadcrumbs Are My Instant Upgrade for Every Meal
Serious Eats / Amanda SuarezPlain breadcrumbs are a pantry staple I rely on in my cooking: I coat pork or chicken cutlets with them for extra crispiness, top baked pastas with them for satisfying crunch, and incorporate them into meatloaf to keep it tender. My favorite way to use breadcrumbs, though, is seasoning and toasting them, then using them to garnish simple salads and roasted vegetables. On a busy weeknight—when I want to get dinner on the table fast—seasoned breadcrumbs are often the easiest and quickest way to add extra flavor and crunch to a meal. Like croutons, breadcrumbs are a delicious way to minimize food waste and extend the life of your loaf of bread—but if you don’t feel like making your own plain breadcrumbs, you can buy plain breadcrumbs at the grocery store and season them at home instead. (The recipe below works with both homemade and store-bought breadcrumbs.) Because breadcrumbs are so wonderfully versatile, the flavoring possibilities are almost endless: You can incorporate fresh or dried herbs, season them with spices, or toss them with aromatics like garlic, ginger, or shallots.Serious Eats / Amanda SuarezLately, I’ve been channeling my love for Caesar salad via breadcrumbs. On nights when I want the dish but lack the ingredients or energy to make the dressing, I make Caesar breadcrumbs—which take less than 10 minutes to prepare, come together in one pan, and give me the flavors of a Caesar in a crispy, buttery form that's perfect for topping vegetables, pastas, and, yes, even salads. Anchovy paste, grated fresh garlic, and Parmigiano-Reggiano provide a savory kick, while lemon zest brings a bright freshness. You can also use these crumbs to coat chicken cutlets and to top casseroles—really anywhere you'd use regular breadcrumbs. Not only is the recipe easy, but it's also a snap to double. Keep a batch in your fridge or freezer, and you'll be able to add an umami-packed crunch to your meals whenever you want.In a medium nonstick skillet, melt butter over medium-low heat. Add anchovy paste and grated garlic and cook until fragrant, about 1 minute. Add breadcrumbs and, using a flexible spatula, toss to coat. Cook, stirring constantly, until breadcrumbs are golden brown, about 3 minutes. Off heat, stir in lemon zest and Parmigiano-Reggiano. Transfer to a bowl and let cool completely before serving or store in an airtight container at room temperature.Serious Eats / Amanda SuarezSpecial EquipmentSmall nonstick skillet, flexible spatulaMake-Ahead and StorageOnce completely cooled, the breadcrumbs can be transferred to an airtight container and refrigerated for up to 3 days. The breadcrumbs can be frozen in an airtight container for up to 1 month.
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