[BerryBaby]

We were watching Molto Mario the other day and he was adamant about breadcrumbs. He said to never use the blue can crumbs and you should always make your own.

Hmm, is Michael Chirarello the spokesperson for the blue breadcrumb company? Found that comment to be interesting, although that show was probably recorded long before Michael's deal.

I must admit fresh are better. The recipe I used last week, for the parmesan pork cutlets, called for homemade breadcrumbs made out of French bread. They were amazingly good and I don't think I will go back to the canned either.

Although, I also like to use Panko, which makes a nice, crispy coating as well.