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10 Panko Tips:
Breading 101:
Have you ever tasted an incredible nreaded dish in a restaurant and wondered, How did they do this? The answer is Panko. You can do it too. Dip or shake your main ingredient in flour, dip into beaten egg and coat both sides in Panko before frying or baking. A panko crust adds the perfect light flavorful crunch
to fish fillets, checken breasts, pork chops, turkey cutlets, shrimp- almost anything you can imagine!
Go Nuts:
Panko is not just delicious; it’s versatile too. For example, add chopped to pecans to your Panko for some deep Southern flavor in Panko Pecan-Crusted Chicken or Fish. Also try walnuts, hazel nuts, almonds or peanuts to add a scrumptious nutty nuance to just about any dish.
Faux Fried:
Panko can also help you make dishes that are not just health-conscious but also mouth-watering. Instead of frying, bake Panko-coated chicken or seafood in a 400°F oven for 20 minutes. While other coatings wilt in the oven, Panko stays light, crispy and delicious—all with out the added fat. Fool your friends with baked Panko chicken parmesan or coconut shrimp.
Spice It Up:
Mix plain Panko with any flavor that tantalizes your taste buds. I keep some Gremolata around to boost the flavor of pasta, add zest and crunch to soups and make my salads snappy. Its as simple as equal parts chopped parsley, panko and pinenuts.
Top for Texture:
Not only are Panko bread crumbs perfectly crispy out of the oven or pan, they stay just as cravingly crunchy even when reheated. That’s why Panko is a great choice for topping baked dishes like lasagna, vegetable gratins or casseroles. Try it on macaroni and cheese: the crumbs mix with the cheese as it melts for an irresistible crispy, cheesy combination.
Kid-Friendly:
What kid doesn’t love chicken nuggets? What parent doesn’t wish they were healthier? Use Panko and satisfy everyone. Dip chicken in flour, egg and then coat chickens tenders with Panko — skip the deep fryer — and bake to perfection that will tempt taste buds of any age. Panko can do wonders for fish fillets, too, perfecting another perennial kid classic.
Layer on the Flavor:
Everyone deserves a little extra zing. Instead of using flour and egg, mix you favorite sauce (BBQ sauce, peanut sauce etc.) and a bit of mayonnaise before coating your main ingredient in Panko. Then you can simply bake an extra layer flavor into each crispy bite.
Versatile Veggies:
Forgo the fries and crisp up something scrumptiously healthy by coating cauliflower, zucchini, and mushrooms in Panko. Sauté, bake, or roast for a quick and easy appetizer or side dish, and watch your family beg for more veggies.
Just Desserts:
Don’t leave Panko out at dessert! Used in place of flour, Panko bread crumbs turn your favorite fruit crisp or cobbler into an unforgettable treat. Just mix Panko with melted butter, sugar and cinnamon and you have a crispy topping that will not overpower or weigh down your desserts. Delicious!
Chocolates are better with Panko – roll chocolates in panko flavored with orange zest and mint for a perfect crunch to great chocolates.
Lasagna is twice as good with panko on top. Mix 50 50 with parm cheese and parsley. Will stay crunchy for ever.
Pasta, olive oil, garlic, parsley and panko is perfect. Italy’s simplest pasta made better with Panko.
Left overs are brought back to life with panko. Left over rice mixed with vegetables and rolled into balls followed by flour, egg, panko and pan fry for an a better day after snack.
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