Bread Crumb: A Versatile Culinary Staple
Bread crumb is dried, processed bread, usually made from day-old or stale bread, ground to a fine or coarse texture and used as an ingredient rather than eaten as bread.
Bread crumb is widely used as a breading or coating for fried and baked chicken, fish, and vegetables; as a binding agent in meatballs, meatloaves, and croquettes; and as a topping or thickener in casseroles, gratins, and stuffings.
Plain white bread crumbs have a mild, neutral taste, while whole wheat or multigrain crumbs are nuttier and heartier; seasoned versions add herbs, spices, or Parmesan cheese. Bread crumb pairs well with proteins like chicken, fish, and beef, vegetables such as eggplant and zucchini, and, in sweet preparations, fruit, nuts, or chocolate.