1) Bread crumbs
At times, we need bread crumbs to use in your cutlet recipes. When they old bread is there, you can toast it and powder it and store it in the fridge or freezer to use when needed.
Preparation
Step 1
Tear about 1/4 of a good loaf of rustic white bread (fresh or day-old) until you've got 2 cups 1-inch crustless breadcrumbs. Pulse in a food processor until crumbs are coarse. Toast crumbs in about 3 tablespoons olive oil in a large skillet over medium-high heat, tossing frequently, until crunchy and golden brown, about 5 minutes. Season with kosher salt and let cool on a paper towel-lined plate. DO AHEAD: Breadcrumbs can be made 1 day ahead. Store airtight at room temperature.