This crisp coating adds oomph to cutlets and schnitzels, as well as veal and chicken parms. (Try: Italian-American Veal Parm.) It makes fried eggplant fabulous, too — on its own or in eggplant parm. I also use it on my baked Zucchini Crisps. If you want a crumb topping for a casserole or mac and cheese, simply keep the texture coarse.

2-1/2 cups (625 mL) panko breadcrumbs (5 oz/140 g)
1 cup (250 mL) finely grated dry parmesan (4 oz/125 g)
1-1/2 tsp (7 mL) dried oregano/Italian seasoning blend
1/2 tsp (2 mL) ground black pepper

For coating: In food processor, pulse ingredients until powdery.

For topping: Stir together ingredients.

Makes 2-1/2 cups (625 mL).

Tool Time: It’s best to measure parmesan by weight. Volume amounts for grated parmesan can vary wildly.

Shopping Cart: For this recipe, use the powdery dry parmesan that is sold already finely grated. Be sure to buy 100% parmesan. Some brands are modified with skim milk powder. I use oregano when making crumbs for my eggplant, veal and chicken parms. For coating plain cutlets, eggplant or zucchini, I spice up the crumbs with dried Italian seasoning blend from the supermarket. It includes oregano and basil.

Make-Ahead: This recipe makes a lot – enough for about 3 lb (1.5 kg) of sliced eggplant or chicken cutlets. Don’t worry about ending up with extra. Refrigerate or freeze these wonderful crumbs for future uses.

CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL