EASYWAY ITALIAN BREADCRUMBS

Ingredients

2 cups saltine cracker crumbs
1 1/3 cups grated, imported Romano cheese
3 cloves garlic, minced
1/4 cup parsley, chopped

Grind saltine crackers in a food processor. Pour crackers into a large bowl. Add the minced garlic and knead it into the cracker crumbs.

Add the cheese and mix. Make sure the mixture does taste like the cheese. Store into a plastic bag.

Add the parsley when you are ready to use the bread crumbs. It will look and taste fresher.

Helpful Hints

I use these breadcrumbs on my Italian Fried Chicken, Chicken Parmesan, Eggplant Parmesan and Calamari Fritti. I put them on top of my Baked Asparagus and other vegetables. I use them on my Baked Mashed Potatoes with Provolone Cheese and a dozen other things. You can be creative when you have them on hand. They last up to two months in the refrigerator. Please do not add the parsley until you are ready to use the breadcrumbs. It will not keep as long and will not look as fresh. I use the curly parsley in this recipe.