Homemade Breadcrumbs

Still buying store-bought breadcrumbs? Babe, why? This is your official sign to break up with them and start making your own Homemade Breadcrumbs from scratch. Our family’s been doing it for as long as we can remember, and once you taste the real deal there’s no going back. These breadcrumbs are golden, crispy, and loaded with nutty, cheesy flavor from fresh Parmigiano Reggiano. We make a big batch, toss it in the freezer, and grab it straight from the bag whenever we need that Italian crunch. Ideal for our chicken cutletschicken parm or honestly, anything that deserves a golden crown of crispy goodness.

Before you start

• Make homemade breadcrumbs from scratch for fresher flavor and crunchier texture.
• Use stale baguettes or any bread; add Parmigiano Reggiano and optional herbs for flavor.
• Store breadcrumbs in a freezer bag for up to 6 months; cook directly from the freezer.
• Pair these breadcrumbs with chicken cutlets, baked pasta, or sprinkle over mac and cheese.
• You can customize the recipe with different types of bread and cheese or herbs as desired.

What stands out

Store-bought breadcrumbs had their moment, but it’s time to call it quits. Meet your crunchy new soulmate: Homemade Breadcrumbs. They’re crispier, cheesier and honestly, just superior overall. Made with actual bread (wild, right?) and a shower of freshly grated Parmigiano Reggiano, they turn every chicken cutlet into a golden dream. We make a big batch toss it in the freezer and forget about it until we suddenly need them. Then boom – modern the cook mode activated.

Baguettes: The heart of the recipe. Slice and then let them dry overnight until completely hard. You can also use frozen stale bread ends collected over time.

Parmigiano Reggiano: Adds a nutty, cheesy flavor to the breadcrumbs. Use good quality cheese (with a stamped rind), and always grate it fresh for best results.

Dry Herbs (Optional): Oregano, parsley, or Italian seasoning can be added for extra flavor. You can also leave them out and season as you cook.

Kitchen tip

Use a powerful blender and work in small batches. Overloading it can lead to uneven crumbs or burn out the motor.

Swaps

1. Use any type of bread you have on hand — baguette, sourdough, gluten-free, whatever you’ve got on hand.
2. Mix and match bread varieties for a more complex flavor and texture profile.
3. Skip the herbs if you want a plain base, or add oregano, parsley, or Italian seasoning for extra savory notes.
4. Prefer a cheesier blend? Add more Parmigiano Reggiano. Measure with you heart.
5. Add just herbs and skip the cheese to make a lighter dairy-free version.

Serve it with

• Our Authentic Italian Chicken Cutlets or anything that needs a golden, crispy coating.
• Use them to top baked pasta dishes, stuffed mushrooms, or veggie casseroles.
• Sprinkle them over mac and cheese before baking for an extra crunchy finish.
• Add a handful to meatballs or meatloaf for more texture and flavor.

Questions

How long do homemade breadcrumbs last in the freezer?

They last up to 6 months. Store them in a freezer bag or airtight container.

can i use different kinds of bread?

Certainly! You can use any bread you like or mix different varieties. Gluten-free bread also works well.

can i add herbs or seasonings?

Definitely! You can add dry herbs like oregano, parsley, or Italian seasoning, or leave them plain and season as you cook.

do i need a blender or food processor?

Yes, you’ll need a powerful one.

does the cheese make a difference?

Yes, so use good quality Parmigiano Reggiano with the stamp on the rind and grate it yourself for the best flavor.

Ingredients

Makes 1 large ziplock

• 2 fresh baguettes, cut into pieces and dried overnight
• 2 cups freshly grated Parmigiano Reggiano, good quality cheese only
• dried herbs like: oregano, parsley, or Italian seasoning, optional

Equipment

• Blender
• Large Food Processor
• Cutting Board
• Rotary Grater
• Bread Knife
• Nakiri Knife
• Mixing Bowls

Method

1. Cut the baguettes into thick slices and let them dry overnight. For this part of the recipe, we store our bread in an unsealed bag or in a baking dish. Alternatively, you can freeze any stale bread ends and collect them until you are ready to make breadcrumbs.
2. The next day, the bread should be nice and hard. Using a powerful blender or food processor add a few pieces at a time, and blend in batches at low speed, gradually turing up the speed to high, about 20 to 30 seconds total. The bread pieces should turn into fine crumbs.
3. Tip: work with about 5 slices of bread at a time in our Vitamix. Transfer the blended batches to a large bowl. Repeat until all of the bread is blended to fine crumbs.
4. Add the grated Parmigiano cheese to the bowl of bread crumbs. Measure the cheese with your heart; there are no specific measurements here as you can add as much cheese as your heart desires.
5. Give everything a good mix, and feel free to add any herbs of choice. At this point, we transfer the breadcrumbs to a resealable freezer bag, but you could also use them straight away in a recipe.
6. The breadcrumbs will not clump up and you can use them straight out of the freezer without having to thaw them.

Kitchen notes

• Blending Tip: You will need a very powerful blender or food processor for this recipe. Some of our relatives, like our Zio Iginio, used to grate the stale bread on a grater, but this method is very time-consuming.
• Freezing: Feel free to freeze any bread ends throughout the year in a bag. Whenever you’re ready to make breadcrumbs you can throw them into the blender or food processor straight from the freezer.
• Bread Options: You can use any bread of choice or mix and match different varieties of bread. Gluten-free bread also works well here.
• Seasoning: You can season the breadcrumbs or add herbs, but we like to leave them plain and add anything we wish as we cook.
• Cheese: It’s very important you purchase good quality Parmigiano (it should have a stamp on the rind) and grate if yourself, as it makes all the difference in flavor.