Homemade Panko Breadcrumbs

🧂 Ingredients

• 1 loaf white bread
• Italian seasoning

  (optional, to taste)

Instructions

• 1 Preheat your oven to 300°F (150°C). Meanwhile, slice the bread (if not already
  sliced) and remove all crusts. Use your hand to pull the bread apart into
  smaller pieces, or use the 'shred' attachment on your food processor.
• 2 Arrange the shredded bread in a single layer on a baking sheet. Bake them in the
  oven for 5 minutes. Pull the baking sheet out of the oven, stir the bread, then
  bake for an additional 5 minutes. Stir again and repeat until the bread crumbs
  are not 'chewy' or wet, but dry and crumble easily.
• 3 Remove the shredded bread from the oven and allow it to cool. Once cooled, crush
  the bread in a Ziploc bag with the flat side of a meat tenderizer, or use a food
  processor in brief pulses to get the right 'Panko' consistency. Mix with Italian
  seasoning, if desired, and store in an airtight container for up 3 months.

Nutrition Info