PANKO-CRUSTED SALMON
Steps:
- Preheat the oven to 425 degrees.
- In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
- Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
- Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
ROASTED BROCCOLINI WITH PANKO GREMOLATA
Steps:
- Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven.
- Remove and discard the bottom half of the broccoli stems. Cut the remaining stems in half lengthwise up to the florets and pull the florets apart. (Don't cut through the florets!) Continue cutting all the stems and pulling the florets apart - you want to have about two inches of stem with whole florets attached. Place the broccoli on two sheet pans, drizzle with 4 tablespoons of olive oil, sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper. Toss well, spread in one layer on each pan, and roast for 15 minutes until crisp-tender and the edges are starting to brown, tossing occasionally.
- Meanwhile, in a small (8-inch) saute pan over medium-low heat, heat 1 1/2 tablespoons of olive oil, add the garlic, and cook for 1 minute, until fragrant but not browned. Add the panko, tossing to coat in the oil. Cook over medium-low heat for 3 to 4 minutes, until the panko is golden brown, tossing occasionally. Off the heat, add the pine nuts and lemon zest.
- Place the broccoli on a serving platter, sprinkle with the lemon juice, then the panko mixture, 1/2 teaspoon salt, and toss well. Serve hot, warm, or at room temperature.
PANKO CRUSTED PETRALE SOLE WITH BASIL, GARLIC AND ORANGE
Dinner ready in 20 minutes! Enjoy crispy sole fish made with Progresso® bread crumbs.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. Line up 3 like-sized baking dishes or shallow bowls. Place flour mixture in first dish. Place beaten eggs in second dish. In third dish, place bread crumbs. To bread fish fillets, coat with flour mixture, dip into eggs, then coat with bread crumbs. Set aside on platter or baking tray.
- In 12-inch nonstick skillet, heat 1/3 cup of the oil over high heat. Add half of the fillets; cook about 2 minutes or until lightly browned and crisp. Turn fish; cook other sides 1 minute. Remove from skillet to warmed serving platter; cover to keep hot. Cook remaining fillets, adding more oil if necessary.
- Add garlic and chile to hot oil in skillet. Season with salt and pepper. Cook and stir 2 minutes. Add basil; cook and stir 2 minutes to crisp. Toss in orange peel.
- Arrange fillets on serving platter or individual plates; top with the basil, garlic and orange mixture.
Nutrition Facts : Calories 550, Carbohydrate 45 g, Cholesterol 210 mg, Fat 3 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 3 g, TransFat 0 g
PANKO-CRUSTED SOLE WITH BASIL, GARLIC AND ORANGE
I found this recipe on the Progresso website. I haven't had a chance to try it, but it sounds interesting. This recipe contains panko-crusted sole (or other thin white fish fillets) and is garnished with a mixture of garlic, serrano or jalapeno chiles, basil and grated orange peel.
Provided by Crafty Lady 13
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. Line up 3 like-sized baking dishes or shallow bowls. Place flour mixture in first dish. Place beaten eggs in second dish. In third dish, place bread crumbs. To bread fish fillets, coat with flour mixture, dip into eggs, then coat with bread crumbs. Set aside on platter or baking tray.
- In 12-inch nonstick skillet, heat 1/3 cup oil over high heat. Add half of the fillets, cook about 2 minutes or until lightly browned and crisp. Turn fish; cook other side about 1 minute. Remove from skillet to warmed serving platter, cover to keep hot. Cook remaining fillets, adding more oil if neccesary. Move remaining cooked fillets to platter, cover to keep hot.
- Add garlic an chile to hot oil in skillet. Season with salt and pepper. Cook and stir 2 minutes. Add basil; cook and stir 2 minutes to crisp. Toss in orange peel.
- Arrange fillets on serving platter or individual plates, top with the basil, garlic and orange mixture.
Nutrition Facts : Calories 557.2, Fat 26, SaturatedFat 4.6, Cholesterol 213.1, Sodium 472.9, Carbohydrate 45.9, Fiber 4.3, Sugar 3.2, Protein 34.3
PANKO-CRUSTED CHICKEN WITH DIJON SAUCE
Once you use the panko (Japanese-style) crumbs, they will become your favorite for breading.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium-size shallow bowl, blend 2 tablespoons of the mustard with vinegar and garlic. In another shallow bowl, stir together panko, cheese, and parsley.
- Rinse chicken and pat dry. Turn each piece in mustard mixture to coat; then roll in panko mixture, pressing firmly to coat chicken well on all sides. Arrange chicken in a single layer in a lightly oiled 9- by 13-inch baking pan; drizzle evenly with butter. Bake in a 500 degrees F oven until coating is golden and meat in thickest part is no longer pink; cut to test (about 15 minutes).
- To make sauce: In a small bowl, combine mayonnaise, remaining mustard, and mustard seeds.
- Serve chicken pieces whole or cut crosswise into thick slices. Accompany with sauce.
Nutrition Facts : Calories 357.6 calories, Carbohydrate 19.3 g, Cholesterol 86.4 mg, Fat 20.5 g, Fiber 0.2 g, Protein 26.7 g, SaturatedFat 6.4 g, Sodium 673 mg, Sugar 1.2 g
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