Best 2 Fresh Panko Recipes

**Panko: The Japanese Breadcrumb That Adds a Crispy Touch to Your Dishes**

Panko, a staple ingredient in Japanese cuisine, is a versatile and crispy breadcrumb that adds a light and airy texture to various dishes. Made from crustless white bread, panko breadcrumbs are coarser and flakier than traditional breadcrumbs, resulting in a distinctive crunch that enhances the taste and texture of many culinary creations.

Whether you're looking to coat chicken, fish, or vegetables for frying, panko breadcrumbs provide a golden-brown, crispy coating that seals in moisture and flavor. They also make an excellent addition to meatballs, casseroles, and salads, adding a delightful textural contrast to these dishes.

This article offers a collection of delectable recipes that showcase the versatility of panko breadcrumbs. From classic Japanese dishes like panko-crusted chicken katsu and shrimp tempura to creative Western dishes like panko-crusted fish tacos and panko-baked mac and cheese, these recipes will tantalize your taste buds and leave you craving more. With easy-to-follow instructions and helpful tips, these recipes are perfect for home cooks of all skill levels.

So, get ready to embark on a culinary journey with panko breadcrumbs and discover the endless possibilities of this crispy and flavorful ingredient. Let's dive into the recipes and create some delicious and memorable meals that will impress your family and friends!

Here are our top 2 tried and tested recipes!

PANKO CHICKEN WITH FRESH MARINARA

Panko Chicken with Fresh Marinara image

We're giving your hometown restaurant a run for their money with these crispy, crunchy tenders served with a chunky homemade sauce. Remember this recipe; it makes a crowd-pleasing appetizer, too! -Allison Paton, Scarborough, Maine

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 large egg
1 cup panko bread crumbs
1 tablespoon all-purpose flour
1 tablespoon minced fresh parsley
1/2 teaspoon garlic powder
Dash salt and pepper
1 pound chicken tenderloins
1/4 cup olive oil
MARINARA:
6 medium tomatoes, seeded and finely chopped
1 medium onion, finely chopped
8 medium fresh mushrooms, finely chopped
2 garlic cloves, minced
1 teaspoon Italian seasoning
1/4 teaspoon salt

Steps:

In a shallow bowl, beat the egg. In another shallow bowl, combine the bread crumbs, flour, parsley, garlic powder, salt and pepper. Dip chicken in egg, then roll in crumb mixture., In a large skillet over medium heat, cook chicken in oil in batches for 2-3 minutes on each side or until juices run clear. Drain on paper towels., Meanwhile, in a small saucepan, combine the marinara ingredients; heat through. Serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 16g fat (2g saturated fat), Cholesterol 120mg cholesterol, Sodium 260mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 33g protein.

FRESH PANKO

Fresh Panko image

Any white bread will do for making panko. An Asian chef swore that the best homemade panko came from Wonder Bread. The yield will vary according to how large you make your crumbs. Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.

Provided by Jess

Time 20m

Yield 20

Number Of Ingredients 1

Ingredients

1 loaf white bread, torn

Steps:

Preheat an oven to 300 degrees F (150 degrees C).
Push torn pieces of bread through the shredding disk of a food processor to make coarse crumbs. Spread the crumbs on a baking sheet.
Bake in preheated oven until crumbs are dry but not toasted, 6 to 8 minutes. Shake the sheet twice during baking in order to evenly dry crumbs. Remove from the oven and cool completely.

Nutrition Facts : Calories 60.4 calories, Carbohydrate 11.5 g, Fat 0.7 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 154.6 mg, Sugar 1 g

Tips:

Use fresh bread: Stale bread will result in dry, crumbly panko. Fresh bread, on the other hand, will produce light and airy panko.

Cut the bread into thin slices: This will help the bread to dry out evenly and quickly.

Dry the bread slices in a low oven: This will remove the moisture from the bread without browning it.

Use a food processor to grind the bread into crumbs: This is the easiest and most efficient way to make panko.

Season the panko before using: This will add flavor to the panko and help it to adhere to the food.

Conclusion:

Making fresh panko at home is easy and rewarding. With just a few simple ingredients and a little time, you can create delicious and versatile panko that can be used in a variety of dishes. So next time you're looking for a way to add a little extra crunch to your favorite recipes, give fresh panko a try.