The present invention provides a breadcrumb mix allowing for the preparation of a high-quality breaded prepared food product having good appearance and texture. Provided is a breadcrumb modifier containing a mixture of 20–90% by mass of a protein material, 1–60% by mass of a thickener, and 0.1–5% by mass of a fat. Also provided is a breadcrumb mix containing 5–40 parts by mass of said breadcrumb modifier per 100 parts by mass breadcrumbs.
