Substitutions: White breadcrumbs are traditional, but whole wheat, rye, or gluten free breadcrumbs can be substituted. I do not recommend panko breadcrumbs, as they’re too gritty for this recipe.
Storage: This recipe is best used immediately. However, leftover breadcrumb mixture, without the egg stirred in, can be refrigerated in an airtight container for up to 4 days. Reheat in a dry sauté pan over low heat until warmed, then stir in the egg.
