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Use for leftover breadcrumbs: panko and parmesan?

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I made pork milanese last night with a basic panko/parmesan blend. However, I think I have more leftover breadcrumbs than I used to coat the meat!

Any suggestions on how to use it up quickly? I think there may be a little leftover egg in the mix (I tried to pick out as much as possible). I'd like to get rid over it before the end of the weekend.

I'd also like to use them with a veggie dish if possible (I try to limit meat to once a week and the pork milanese was this week!). Any suggestions?

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  1. I haven't tried this yet, but I saw a recipe for roasted asparagus with panko breadcrumbs browsing through The 150 Best American Recipes (December's COTM). The recipe doesn't call for parmesan, but I think it would still work. http://tinyurl.com/854qqrw Also, not a vegetable dish, but a meatless dish, you could use the topping for macaroni and cheese.

    1. Make a casserole of your choosing, could be beans or pasta or whatever. Top with the crumb mixture, drizzle with olive oil and finish in a hot oven until the top's brown.

      1. I think it depends if these are dry that you didn't use. If you did use with egg and dredging meat, I'd pitch. Between time out of fridge and moisture uncrisping the breadcrumbs I don't think they're good candidates for repurposing.