It’s best to use Panko or homemade breadcrumbs for this dish. If you don’t have either, but do have some bread handy, tear up a slice into smallish pieces. Measure a slightly heaped ¼ cup, then pulse in a food processor into coarse crumbs. Add all the other ingredients from step one to them and blend as directed.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.