Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlets like tonkatsu and schnitzel), topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to soups, meatloaves, and similar foods.
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👉 Bread crumbs in the context of Meatloaf
Meatloaf is a dish of ground meat combined with other ingredients, formed into the shape of a loaf, then baked or smoked. It may be hand-formed on a baking tray or pan-formed in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
The cooked meatloaf can be sliced like a loaf of bread to make individual portions. It can easily become dry; therefore, various techniques exist to keep the dish moist, like mixing in bread crumbs and egg, covering it with sauce, wrapping it, or using moisture-enhancing ingredients in the mixture, such as filling it with fatty meats, cheeses, or vegetables.
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Bread crumbs in the context of Marillenknödel
Marillenknödel (German: [maˈʁɪlənˌknøːdl̩] ; Czech: meruňkové knedlíky, lit. apricot dumplings) is a pastry common in Austrian (especially Viennese), Czech cuisine, Hungarian cuisine and across Central Europe. Marillen is the Austro-Bavarian term for apricots (most of the German-speaking world uses Aprikose) and this pastry is found predominantly in areas where apricot orchards are common, such as the Wachau and Vinschgau regions.
Small dumplings (Knödel) are formed from dough, in which cored apricots or mirabelle plums are placed. The dumplings are then boiled in slightly salted water and covered in crispily fried bread crumbs and powdered sugar. The dough is usually made of potato (Erdapfel), though also quark (Topfen) and choux pastry are used.
View the full Wikipedia page for MarillenknödelBread crumbs in the context of Tonkatsu
Tonkatsu (豚カツ, とんかつ or トンカツ; pronounced [toŋkatsɯ]; "Japanese pork cutlet") is a type of Japanese cutlet (カツレツ, katsuretsu) made from pork. Slices of pork loin or fillet are coated with panko (bread crumbs) and then deep-fried in oil.
Along with karē raisu and korokke, tonkatsu was considered one of the "three great yōshoku", popular Western-style Japanese dishes that were introduced to Japan.
View the full Wikipedia page for Tonkatsu