Gremolata Bread Crumbs

Breadcrumbs browned in a skillet with garlic and lemon zest, with a wooden spoon.

These Gremolata Bread Crumbs start with store-bought Panko breadcrumbs, and are toasted on the stovetop with lemon, parsley and garlic. Panko gremolata is perfect for adding to pastas, casseroles, salads, or vegetable tarts. One serving is ¼ cup for the nutrition information.

Course Condiment

Cuisine Italian

Keyword bread crumbs, gremolata, quick condiment

Prep Time 2

Cook Time 8

Total Time 10

Servings cup

Calories 85.9kcal

Author Susan Pridmore

Equipment

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.

Nutrition