Better Breading

• 1 cup breadcrumbs, preferable whole wheat
• 1 cup almonds, slivered and blanched
• 1 cup wheat germ, unsweetened
• 1 teaspoon salt

1. Pulse almonds in food processor.
2. Do not let the processor run continuously, or you will end up with almond butter.
3. You are looking for a consistency similar to cornmeal.
4. Mix with the remaining ingredients.
5. This can be kept in a sealed container in the refrigerator for up to 2 weeks.
6. Can also be kept in the freezer for up to 2 months.

breadcrumbs, almonds, germ, salt

Taken from www.food.com/recipe/better-breading-367905 (may not work)