Ingredients
Scale
- 1 tsp olive oil
- 1 tbsp unsalted butter
- ½ cup (30 g) panko breadcrumbs (see note 1 for other breadcrumb types)
- ¼ tsp sea salt flakes
- 1 tbsp freshly grated parmesan
Instructions
- Heat the olive oil and butter in a large frying pan over medium–low heat. Add the panko and the salt and stir continuously for 2–3 minutes until golden and crisp.
- Remove from the heat and stir through the parmesan. Set aside on a plate to cool before using.
Notes
Note 1 – This recipe is ideal made with panko breadcrumbs. Their odd shapes make this topping textural and delicious. However, you could also use regular breadcrumbs, gluten-free breadcrumbs or homemade breadcrumbs made from day-old bread or sourdough. However, the texture will be less crunchy.
MAKE AHEAD
Can be made up to 3 days in advance. Store in an airtight container at room temperature for 2 days, or in the fridge for up to 3 days.
LEFTOVERS
See the make ahead instructions above for storage. Re-crisp in a dry frying pan over medium–low heat for 1–2 minutes before using. Not suitable to freeze.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Sides, Sauces and Dressings
- Method: Stovetop
- Cuisine: Modern Australian