Technically, these gremolata breadcrumbs could be called Panko Gremolata, since they're cheater breadcrumbs that start with store-bought Panko breadcrumbs. Sauté the breadcrumbs in some butter, garlic, lemon zest and finish with some fresh parsley for a gremolata finish to casseroles, pasta, and roasted veggies.
Store these breadcrumbs in a sealed container in the refrigerator for up to 2 months or in the freezer for up to 6 months.
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If you're looking for a way to reduce sodium in your diet, making your own breadcrumbs is a great way to start. Store-bought seasoned breadcrumbs can have as much as 1,056 mg sodium in a ½ cup, so if you're trying to keep your sodium intake under 1500 mg, store-bought breadcrumbs isn't the best way to do it.
An interesting note about breadcrumbs: Bread was a staple particularly for peasants and other economically strapped families. Starting at least in the 16th century, bread showed up at every meal, and in the case of breakfast - it could BE the meal. Women would bake bread on Saturdays to have for Sunday dinner, and the bread would last through the week. By the end of the week, it was getting pretty stale. If it couldn't be saved through moistening with water or oil and then warming in the oven, then it would be turned into breadcrumbs. The breadcrumbs served a few purposes: 1) it made sure all the bread was used and nothing was wasted; 2) it augmented stretched meat stores as for meatballs or vegetable stuffing; or 3) it could replace grated cheese on top of pasta. Meat and cheese were luxuries to be used sparingly.
🤷♀️ What is Gremolata?
Gremolata refers to a chopped herb and lemon zest condiment frequently used in Italian cooking. There's a lot of variation in the ingredients, but every recipe I've ever seen has lemon zest and minced garlic as two of the core ingredients. Parsley is most common, but I've also seen mint used - and sometimes other herbs such as rosemary or thyme. And in Milan, locals commonly add anchovies to the mix.
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- Unsalted butter or extra-virgin olive oil
- Garlic
- Panko breadcrumbs
- Lemon zest
- Kosher salt
- Pepper
- Parsley
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🔪 Recommended Equipment
- Small skillet
- Chef's knife - for mincing both the garlic and parsley
- Zester
💡Ways to Use Gremolata Breadcrumbs
- Finish casseroles with these breadcrumbs mixed with Parmesan cheese.
- Top roasted veggies, such as broccoli or cauliflower.
- Gratins are perfect for these breadcrumbs.
- A finishing touch to pastas.
Gremolata Bread Crumbs
Equipment
- Wooden spoon
Ingredients
- 1 tablespoon unsalted butter (or more as needed) or use extra virgin olive oil
- 1 large garlic clove minced
- 1 cup Panko breadcrumbs
- ½ teaspoon lemon zest or more for personal preference
- Pinch salt and pepper
- 1 tablespoon minced flat leaf parsley
Instructions
- Melt the butter in a small skillet over medium-low heat. Add the garlic and sauté for 30 seconds. Add the breadcrumbs, lemon zest, salt and pepper, and toss in the skillet with a wooden spoon for 5 - 6 minutes, or until the breadcrumbs start to evenly brown and the lemon zest is aromatic.
- Remove from the heat and add the minced parsley. Mix well with either a wooden spoon or rubber spatula.
- If you don't plan to use the breadcrumbs right away, let them cool and store in an air-tight container. I use jars. They can be stored in the refrigerator for up to 2 months or the freezer for up to 6 months.
lizthechef
Oh, I DO like this so much - I use breadcrumbs a lot to give dishes a little crunch and extra substance. The salt has been killing me, though. Perfect!
The Wimpy Vegetarian
I know what you mean! I was stunned when I read how much sodium was in the store-bought breadcrumbs!