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Article: CRUNCH TIME - Coarse bread crumbs add taste and texture to rustic cutlets and gratins.
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- January 13, 2008
- Author:
CopyrightCopyright 2008 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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BOSTON UNCOMMON / COOKING
Bread crumbs are one of those bit players in the kitchen that are
only noticeable when they're very good or very bad. The vast
majority of crumbs available in the supermarket are of the latter
category, flavorless and texturally challenged. Those fine, dustlike
bits are best saved for dishes, like meatballs, in which the crumbs
act as a binder. For adding crunch and flavor to a cutlet, gratin,
or baked pasta - the sexier part of bread crumbs' job description -
you're better off making them yourself. The rustic dishes will stave
off the season's chill and offer, at last, a starring role for the
bread crumb.
OVEN-"FRIED" CHICKEN CUTLETS WITH ROSEMARY BREAD CRUMBS
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