make it special.

Welcome to the most versatile leftover ingredient in your kitchen. These glorious Italian-influenced recipes all make the most of this everyday staple – follow the breadcrumb trail and you’ll find it leads to a house full of happiness

RECIPES DOMINIC SMITH

CATCH ME IF YOU CAN Sardines with spiced breadcrumb stuffling

PHOTOGRAPHS CHRIS COURT FOOD STYLING KIRSTEN JENKINS

POP OF COLOUR Bread gnocch puttanesca

BISTRO READY Pork and fennel arancini

Breaded prosciuttowrapped pork chops

SERVES 6. HANDS ON TIME ABOUT 1 HOURS, OVEN TIME 10 MIN, PLUS CHILLING AND RESTING

MAKE AHEAD

Make to the end of step 3 up to 2 days ahead, then keep covered and chilled until ready to cook.

FOOD TEAM’S TIPS

If you like, ask your butcher to French trim the chops for you. Trimming off the rind and any excess fat looks neater and can help the chops cook evenly.

• 6 large outdoor-reared pork chops on the bone (about 200g each; see tips)

• 6 fresh sage sprigs, plus extra leaves

• 6 slices prosciutto

• 40g plain flour to dust

• 2 medium free-range eggs

• 150ml whole milk

• 300g stale white sourdough breadcrumbs

• Large handful finely chopped flatleaf parsley

• 2 tbsp finely chopped fresh thyme leaves

• Finely grated zest 1 lemon, plus extra wedges to serve

• 40g finely grated parmesan

• Vegetable oil to shallow-fry (about 6 tbsp)

• Sea salt flakes

USEFUL TO HAVE…

• Meat tenderiser

1 Using a meat tenderiser or rolling pin, bash the meaty part of each chop to 1cm thick. Lay a sage sprig on each chop, then wrap with a slice of prosciutto. Pound briefly again to make sure the sage and prosciutto stick to the meat.

2 Sprinkle the flour onto a plate, then season generously with salt and pepper and mix well. Beat the eggs with the milk in a shallow bowl. Mix the breadcrumbs, chopped herbs, zest, parmesan and some seasoning on a large plate.

3 Lightly coat the chops first in the flour, then in the egg mixture and finally in the breadcrumb mixture – you’ll be able to see some of the prosciutto through the breadcrumbs. Put on a tray and chill for 15 minutes (see Make Ahead).

4 Heat the oven to 180°C/160°C fan/gas 4. Put a large deep frying pan over a medium-high heat, add 3 tbsp oil and heat until it starts to shimmer. Fry the chops, in batches, for 3 minutes on each side until golden, adding more oil as needed. Transfer the chops to a baking tray, then bake for 10 minutes or until just cooked through.

5 Meanwhile, fry the extra sage leaves in a little oil until crispy.