There isnt always day-old bread around when you need crumbs for chicken cutlets or fish fillets. When you do have stale bread, make a few seasoned blends and freeze them.
- Servings: 6
Source: Martha Stewart Living, February 2004
- 1 loaf (8 ounces) day-old bread, crusts removed and bread cut into 1-inch cubes (about 5 cups)
- 3 tablespoons finely grated lemon zest (about 2 lemons)
- 5 tablespoons finely chopped fresh sage
- 1 1/2 tablespoons coarse salt
- Freshly ground pepper
Working in two batches, pulse bread cubes in a food processor to fine crumbs. Stir together breadcrumbs, zest, and sage. Stir in the salt, and season breadcrumbs with pepper.