Fine breadcrumbs

Fine breadcrumbs are an essential ingredient in cooking, especially used for breading, coating, and providing a crunchy texture to a wide variety of dishes such as milanesas, croquettes, and meatballs. It consists of bread crumbled into very fine particles, which allows for an even coating and more uniform frying or cooking.

Its origin is linked to the use of leftover bread, a traditional technique that has become popular in many culinary cultures to avoid waste and add texture to preparations. Fine breadcrumbs can be made from dried white or whole wheat bread, ground until a fine consistency is achieved.

Among its properties, its ability to absorb oils and liquids stands out, helping to maintain the interior moisture of foods while creating a crispy, golden outer layer. Furthermore, it is low in calories and fats, making it a versatile and relatively neutral-tasting ingredient.

In various Hispanic American countries, fine breadcrumbs are also known as finas migas de pan, pan molido fino, or simply pan molido. Although some places differentiate between coarse and fine breadcrumbs, in recipes the term usually refers to that small particle size for better results in the final texture of the dishes.