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bread crumbs

Tiny 'grated' crumbs for breading, and essential for a cotoletta milanese. Usually in Italy they are pangratto abbrustolito—toasted.

Also spelled pane grattugiato.

arracanato: Many recipes call for a topping of bread crumbs on top often with garlic and parsley, like the classic mussel dish from Táranto, cozze arracanate.

gratinato: au gratin

pane panko: Japanese-style toasted breadcrumbs (pangrattato)


Text © Dana Facaros & Michael Pauls

Image by tastingtable