Italian Bread Crumbs

These Italian bread crumbs or seasoned bread crumbs are the ultimate condiment to pass around at your Thanksgiving table. Crispy and savory infused with herbaceous flavor from fried rosemary and sage and my favorite variation with fennel seeds.

Course Side Dish

Cuisine Italian

Keyword Italian Bread Crumbs, Seasoned Bread Crumbs

Servings people

Calories 108kcal

Author Florentina

Ingredients

1 cup panko bread crumbs (or any plain bread crumbs)
3 Tbsp olive oil
4 sprigs rosemary leaves only
6 sage leaves chopped
1/2 tsp sea salt flakes + more to taste
1 pinch red chili flakes (optional)
1.5 Tbsp fennel seeds (as variation instead of rosemary + sage)

Instructions

Roughly chop the rosemary and sage leaves. (Make sure that are patted dry not wet)
4 sprigs rosemary, 6 sage leaves
Preheat a large heavy bottom skillet over medium heat. Add the olive oil and herbs (or fennel seeds) and fry for about a minute or so until fragrant and crispy.
3 Tbsp olive oil, 4 sprigs rosemary, 1.5 Tbsp fennel seeds, 6 sage leaves
Stir in the bread crumbs and toss them around to coat in the olive oil and herbs. Allow them to toast stirring often with a spatula until golden brown to your liking. Stand by the pan, do not leave as the toasting happens super quick and you don’t want to burn them.
1 cup panko bread crumbs
Remove the pan from heat and season with the salt flakes and chili flakes if using. Allow the mixture to cool off, transfer to a bowl and serve alongside your favorite dishes.
1/2 tsp sea salt flakes
Leftovers can be stored a room temperature in jar or lidded container.
1 pinch red chili flakes

Notes

Gluten-Free: Make sure to use GF panko bread crumbs.
On Storage - Once cooled store your bread crumbs at room temperature in an airtight jar or lidded container in a cool dark pantry or cabinet.

Nutrition