Emeril's Toasted Breadcrumbs
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
- Yield: Makes 2 cups
- 2 tablespoons olive oil or unsalted butter
- 2 cups coarse dry breadcrumbs or panko
- 1/4 teaspoon salt
Heat the oil in a small nonstick skillet over medium heat. Add the breadcrumbs and salt and cook, stirring, until browned and crisp, about 5 minutes.