| Level: | Easy |
| Total: | 15 min |
| Active: | 10 min |
| Yield: | 4 cups |
Ingredients
- About 8 cups cubed stale or leftover Italian bread
- 6 tablespoons unsalted butter
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1/4 cup grated Parmesan
Instructions
- Place the cubed bread in a food processor and pulse until coarse in texture.
- Melt the butter in a large skillet over medium heat. Add the breadcrumbs and toss to coat. Mix in the rosemary and thyme. Remove from the heat and add the Parmesan. Let cool.
- Use for breading chicken cutlets, topping mac and cheese, crusting lamb racks or topping pasta.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 190 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 26 mg |
| Sodium | 280 mg |
Reviews
what is in italian seasoning
This is a great basic recipe which is much like the one I have used for years. My recipe does NOT include rosemary in the basic recipe, as I find it is a strong taste. I prefer parsley. I always keep a supply of the basic recipe in my freezer along with some alternative- one of which has FINELY minced rosemary, preferably fresh processed. My family does not like larger pieces of rosemary, which they call “sticks”.