TOASTED GARLIC PANKO BREADCRUMBS
Because they're little, light, and fluffy, these crumbs are the perfect topper for delicate salads.
Provided by Molly Baz
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Cook butter and garlic in a medium skillet over medium-low heat, swirling pan often, until foaming subsides and garlic is fragrant, about 2 minutes. Add panko and stir to coat evenly. Cook, stirring often, until panko is golden brown, about 4 minutes; season with salt.
- Transfer to a plate and let cool. Discard garlic.
- Do Ahead: Panko can be made 5 days ahead. Store airtight at room temperature.
HOMEMADE PANKO BREAD CRUMBS
This recipe is from Bellaonline.com. I don't use them, much, but a lot of people do. Here is your chance to contron the ingredients in yours. Any white bread will do for making panko. An Asian chef I once worked with swore that the best homemade panko came from Wonder Bread! The yield will vary according to how large you make your crumbs, so I am guessing.
Provided by Jim in Washington
Categories Breads
Time 23m
Yield 3-4 Cups
Number Of Ingredients 2
Steps:
- Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
- Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!
- Immediately remove bread crumbs from oven and allow them to cool.
- Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.
SEASONED BREADCRUMBS
This recipe for seasoned breadcrumbs is from Sal Scognomillo of Patsy's Italian Restaurant.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Place bread in the bowl of a food processor; process until fine crumbs are formed. Transfer crumbs to a large bowl along with cheese, parsley, oregano, and garlic; stir to combine. Gradually stir in olive oil until well combined. Season with salt and pepper. Store, refrigerated, in an airtight container, up to 5 days.
SPICED PANKO BREAD CRUMBS
flavored panko with thyme, basil, ginger, and chile heat, which makes the crumbs a really exciting ingredient and one you'll use often. The flavored crumbs also store beautifully. Lasts 3 weeks, refrigerated
Provided by Nimz_
Categories Low Cholesterol
Time 5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- In a medium bowl, combine all the ingredients and mix well.
- Use or store.
Nutrition Facts : Calories 449.7, Fat 6.4, SaturatedFat 1.5, Sodium 812.2, Carbohydrate 82.8, Fiber 7.3, Sugar 6.9, Protein 15.3
SPICED PANKO BREAD CRUMBS
Provided by Ming Tsai
Categories No-Cook Quick & Easy Spice
Yield Makes 4 cups; lasts 3 weeks, refrigerated
Number Of Ingredients 6
Steps:
- In a medium bowl, combine all the ingredients and mix well. Use or store.
PANKO PORK CHOPS
A simple and easy recipe with pantry items for crunchy, golden brown pork chops on the outside. Yet on the inside they are soft, tender, and moist. Ready in less than half an hour.
Provided by Yoly
Categories Pan Fried Pork Chops
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Place beaten eggs on a large plate.
- Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
- Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
- Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 691 calories, Carbohydrate 53.7 g, Cholesterol 238.5 mg, Fat 41.4 g, Fiber 1.1 g, Protein 34.7 g, SaturatedFat 9.2 g, Sodium 758.2 mg, Sugar 0.6 g
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