Breadcrumbs...

There is a long tale to be told about breadcrumbs – this is Part 1. Bread is a cornerstone in almost any household. But here at Mitchelli’s, we take full advantage of the bread!

We can’t always know how many customers we will serve on any given day. So we have to be ready none the less. This means a little bread might be left over….so you make crostini, bruschetta, croutons, and yes, finally BREADCRUMBS!!!!

Breadcrumbs are a wonderful leftover – here’s the magic. First, make sure you buy your chicken locally – fresh, no Arkansas, just Washington chicken!! Take a breast portion, pound it out, add a little salt and pepper, lightly flour it, run it quickly in an egg wash, then dunk it in a pan of freshly toasted breadcrumbs with a little seasoning! Now we’re talking Chicken Parmigiana or Milanese. Either one, they are fabulous, and they have always been a staple in our kitchen!

What are the keys to eating great breaded chicken? Yup, you guessed it; fresh chicken, and homemade breadcrumbs! It’s really simple and it is a very satisfying, delicious, and one never tires of it! O.K. maybe not 5 times a week, but at least three times a month…….

Stay tuned for the breadcrumb story Part 2, according to Phil Gai, rest his soul.