When I started working in restaurants I saw the use for breadcrumbs a lot more often then just for breading chicken or making cutlets. Chefs were using it on top of salads instead of croutons, on top of pasta dishes to give it more texture and onto of vegetables to add a variety in flavors. I love having a small jar of them on hand in my pantry to just give a dish a little extra love with a sprinkle of them on top.
The flavor combinations are also endless, they don't have to be just lemon!
You can add: anchovies, black pepper, spices, powders, etc to get whatever flavor you want while also adding texture to your dish!
Now let's get to the recipe!
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