recipe by Lori Ross
2 cups dried plain breadcrumbs or Panko (Japanese breadcrumbs that make a very crispy crust)
3 tbsp dried lemon zest
2 tbsp dried sage
1 1/2 tbsp coarse salt
Stir together breadcrumbs, zest, sage and salt, then season breadcrumbs with pepper.
Delhi Breadcrumbs – replace lemon zest and sage with1/2 cup chopped, toasted sliced almonds and 2 teaspoons garam masala (Indian mixture sold in spice section)
Coconut-Lime Breadcrumbs –replace lemon zest, sage and pepper with1/2 cup toasted, unsweetened shredded coconut, 2 1/2 tablespoons finely grated lime zest (peels from 2 to 3 limes), and 3/4 teaspoon cayenne pepper
Parmesan-Oregano Breadcrumbs – replace lemon zest and sage with1 teaspoon dried oregano and 3/4 cup finely grated Parmesan cheese. Decrease salt to 1 teaspoon because cheese is salty.