What’s the best type of coating or breading for Italian cooking?

Special to The Globe and Mail

Published May 17, 2016

This article was published more than 7 years ago. Some information may no longer be current.

@MODUSLIFE: What's the best type of coating or breading for Italian cooking?

Jamie Oliver: The perfect one, of course, is to blitz dry bread in a food processor, before sieving it. Use white wheat bread, rather than complex, over-flavoured sourdough. You can buy Japanese panko breadcrumbs in most supermarkets now too, which also work well.

Have a question for Jamie Oliver? Email jamie@globeandmail.com or tweet @GlobeStyle with the hashtag #jamieatglobe. For more information, go to jamieoliver.com.

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