A savoury, golden crumb inspired by Italian cotoletta, made with toasted breadcrumbs, finely grated parmesan, herbs and Pepo Farms seed or nut flour.
This is the kind of recipe worth keeping in your back pocket. Use it as a schnitzel-style crumb on its own, or as the base for parmigiana recipes.
We first made it with sliced Lion’s Mane mushrooms from Markwood Mushrooms, using Sunflower Flour and toasted sunflower seeds. The mushroom stayed tender inside, while the crumb turned crisp, cheesy and deeply savoury on the outside.
You can use the same idea with other Pepo Farms seeds, nuts and flours to suit what you are crumbing. Sunflower and walnut are the most obvious savoury choices, but the base recipe is flexible.
Why this combination works
The toasted breadcrumbs bring classic crunch.
The blitzed seeds or nuts add texture, flavour and a little extra bite.
The flour helps the crumb cling and gives it more depth than breadcrumbs alone.
Parmesan or pecorino brings salt, richness and that unmistakable Italian edge.
Parsley and oregano keep it fresh and familiar.
It’s a proper crumb. Just with more flavour built in.
How Pepo products elevate it
Seed or Nut Flour
Pepo Farms flours add depth, protein and structure to the crumb. They help create a more satisfying coating, especially when used on vegetables or mushrooms that need a little extra body.
Seeds or Nuts
Blitzed into a coarse crumb, seeds and nuts bring texture and natural flavour. Lightly toasting them first makes the final crumb richer and more aromatic.
For a savoury crumb, start with sunflower or walnut. Sunflower is warm, nutty and versatile. Walnut brings deeper, earthier flavour that works beautifully with mushrooms, eggplant and richer meats.
Ingredients
Makes enough to crumb approximately 4 portions, depending on what you are coating.
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½ cup toasted breadcrumbs, gluten-free if preferred
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½ cup Pepo Farms seeds or nuts, lightly toasted and blitzed into a coarse crumb
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½ cup finely grated parmesan or pecorino
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1 tbsp finely chopped fresh parsley
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1 tsp dried oregano
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1 tsp salt
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Cracked black pepper, to taste
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½ cup Pepo Farms seed or nut flour for dusting
Best Pepo combinations
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Sunflower Seeds + Sunflower Flour
Best for Lion’s Mane mushrooms, eggplant, chicken, zucchini or cauliflower. -
Walnuts + Walnut Flour
Best for other mushrooms, eggplant, pork, veal or roasted pumpkin. -
Hazelnuts + Hazelnut Flour
Best for chicken, pumpkin, cauliflower or dishes where you want a sweeter nutty note. -
Pumpkin Seeds + Pumpkin Seed Flour
Best for vegetables, halloumi or a bolder savoury crumb.
For crumbing
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Sliced Lion’s Mane mushroom, eggplant, chicken, veal or other ingredient of choice
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matching Pepo Farms flour, for dusting
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1 to 2 eggs, beaten
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Sunflower Seed Oil, for pan-frying
Method
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Toast the seeds or nuts.
Toast in a dry pan or low oven until lightly golden and aromatic. Allow to cool. -
Blitz into a coarse crumb.
Pulse in a food processor until coarse. Don’t take it too far. You want texture, not paste. -
Make the crumb mix.
Combine toasted breadcrumbs, blitzed seeds or nuts, parmesan or pecorino, parsley, oregano, salt and pepper in a shallow bowl. -
Prepare your ingredient.
Slice Lion’s Mane mushroom, eggplant, chicken or veal to your preferred thickness. Pat dry if needed. -
Dust.
Lightly coat each piece in flour, shaking off excess. With low moisture vegetables this may require a quick dip in egg before flour coating -
Dip.
Dip into beaten egg, allowing excess to drip off. -
Crumb.
Press into the crumb mixture until evenly coated. -
Rest briefly.
Place crumbed pieces on a plate or tray for at least 30mins in the fridge. This helps the coating hold. -
Cook.
Pan-fry in a shallow layer of oil over medium heat until golden and crisp on both sides. Cooking time will depend on what you are crumbing. -
Drain and season.
Place on a rack or paper towel and season lightly while hot.
Cooking notes
For Lion’s Mane mushroom
Slice into thick pieces and press gently before crumbing if they feel very moist. Sunflower or walnut crumb works especially well here.
For eggplant
Salt the slices first and leave for 15 to 20 minutes. Pat dry before crumbing. This helps remove excess moisture and improves texture.
For chicken or veal
Use thin pieces or gently flatten before crumbing so they cook quickly and evenly. Sunflower is the safest all-round choice, while walnut gives a richer finish.
For parmigiana
Cook the crumbed pieces first, then top with tomato sauce and cheese. Bake until bubbling and golden.
Optional variations
Make it gluten-free
Use gluten-free breadcrumbs and dust with a Pepo Farms flour before dipping in egg.
Add lemon zest
A little lemon zest in the crumb works beautifully with mushrooms, chicken or veal.
Add chilli
A pinch of chilli flakes gives the crumb a gentle kick without taking it away from the Italian-style base.
Match the crumb to the dish
Use sunflower for a lighter savoury crumb, walnut for deeper flavour, hazelnut for sweetness, or pumpkin seed for something bolder.
Tips for success
Don’t blitz the seeds or nuts too finely. Texture is the point.
Rest the crumbed pieces before cooking. It helps the coating stay in place.
Cook over medium heat. Too hot and the cheese can brown before the inside is ready.
Use a rack after frying if you can. It keeps the crumb crisp.
When to make it
Use this crumb for easy weeknight schnitzels, vegetarian parmigiana, mushroom slices, eggplant slices or anything that needs a crisp savoury coating.
It’s a simple way to use Pepo Farms flours outside of baking, and a good reminder that flour can do far more than sit in the pantry waiting for cake day.