For the best breadcrumb flavor and texture, go for an artisan-quality whole-grain bread instead. A quick toss in a skillet with olive oil adds golden color and just the right crisp to the coarse crumbs. The lemon and pecorino deliver a bright hit of salty flavor. Pecorino Romano cheese gives the topping a sharp, salty flavor, but you could also use slightly milder, nutty-flavored Parmesan. Serve with seared pork tenderloin or broiled cod.
2 (1-oz.) slices whole-grain bread
3 teaspoons extra-virgin olive oil, divided
8 ounces trimmed fresh sugar snap peas
3 tablespoons grated pecorino Romano cheese, divided
1 1/2 teaspoons lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon black pepper
1/8 teaspoon kosher salt
Added sugars 1g
Calcium 9% DV
Potassium 1% DV
How to Make It
Pulse whole-grain bread in a small (or mini) food processor until coarsely crumbled, about 10 times.
Heat 1 1/2 tsp. extra-virgin olive oil in a medium skillet over medium-high. Add trimmed fresh sugar snap peas, and cook, stirring often, until crisp-tender, about 3 to 4 minutes. Transfer peas to a large bowl.
Heat 1 1/2 tsp. extra-virgin olive oil in skillet; add breadcrumbs, and cook, stirring often, until golden, about 5 minutes. Remove from heat, and stir in 1 1/2 Tbsp. grated pecorino Romano cheese, lemon zest, fresh lemon juice, black pepper, and kosher salt. Toss breadcrumb mixture with peas. Sprinkle with 1 1/2 Tbsp. pecorino Romano cheese. Serve warm.
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