Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Emeril's Toasted Breadcrumbs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 cups 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. Ingredients 2 tablespoons olive oil or unsalted butter 2 cups coarse dry breadcrumbs or panko ¼ teaspoon salt Directions 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. Rate it Print