Recipes using Panko Bread Crumbs

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Almond Chicken with Crispy Panko
Cut chicken breast into 1 inch cubes, dust chicken with DRY Upper Crust tempura batter mix (code 07230) then dip in prepared tempura batter and coat with Upper Crust Authentic Japanese Panko (code 01020). Deep fry at 375F until done. Top with a white butter sauce and sprinkle with chopped parsley and thinly shaved almonds.

Apple Cobbler with Crispy Panko
Mix Upper Crust Authentic Japanese Panko (code 01020) with generous amount of melted butter. Add sugar, cinnamonand sliced almonds; blend lightly. Texture should be like a light wet sand. Top your favorite apple or peach cobbler and bake til golden. The Panko mixture creates a unique flavor experience of crunchy topping with soft fruit inside.

Apple Pie Wedge Bites
Spray Upper Crust Authentic Japanese Panko (code 01020) with vegetable oil and gently blend in powdered sugar and cinnamon; set aside. Dust apple wedge with a blend of Dry Tempura batter mix (code 07230), powdered sugar & cinnamon. Dip in prepared Tempura Batter then roll in sweet Panko mixture and deep fry at 350F until golden brown. Serve with caramel or cranberry dipping sauce. VARIATION: use pineapple or banana slices or pear wedges instead of apple. -*- Use Coconut Panko (code 03510) and Coconut Batter (code 09230) instead of Regular Panko and Tempura Batter.

Apple Sausage Mac & Cheese
To your favorite Mac & Cheese recipe add additional melted jack cheese & cheddar cheese, apple juice, and sour cream. Add -inch slices of Chicken-apple sausage, mustard powder and cayenne pepper blending well; set aside. Blend melted butter into Upper Crust Panko (code 01020) until moist. Spoon Mac & Cheese blend into a baking pan and top with Panko/butter mixture. Grate Parmesan cheese over panko and bake until warm and golden brown.

Arancini - Crispy Rice Clam Balls
Cook Arborio rice in clam juice and butter, after rice is fully cooked blend in shredded Parmesan cheese, chopped clams, salt & pepper. Form into 3 tbsp size balls and cool. Dust rice clam balls in flour and dip in egg wash then roll in Upper Crust Authentic Japanese Panko (01020) coating liberally. Deep fry until brown. Coated Arancini can be pre-staged and stored in the refrigerator or freezer until ready to fry.

Baked Bartlett Pear Crisp
Slice pears in half and core. Place skin-side down in baking dish and brush with orange preserves and melted butter. Bake @ 375F for 25-30 minutes. In a medium bowl combine Upper Crust Authentic Japanese Panko (code 01020), rolled oats, sliced almonds, cinnamon, nutmeg, and brown sugar; cut in cold butter with fork until mixture resembles coarse crumbs. When pears are just about done, spoon over the panko mixture and bake for an additional 10 minutes @ 400F til golden. Serve warm alone or with french vanilla ice cream drizzled with Chocolate-Bailey's liqueur.

Baked Clams Oreganato
Blend Upper Crust Authentic Japanese Panko (code 01020) with melted butter, grated Parmesan cheese, chopped parsley, dry oregano, crushed garlic, minced onions, clam juice, salt & pepper and a dash of old bay seasoning. texture should be like wet sand. Scoop Panko mixture and place on top of open clams, press in firmly. Bake at 350 with white wine, and lemon, until golden brown on top.

Baked Crispy Chicken Dijon
Blend Upper Crust Authentic Japanese Panko (code 01020) with parsley, grated Parmesan cheese and a little olive oil; set aside. Mix Dijon mustard, mayonnaise and garlic. Dip chicken breast into mustard mixture and roll in Panko blend. Bake in oven at 350F until done and golden. Serve with a Balsamic Vinegar reduction sauce.

Baked Stuffed Shrimp w/ Crab
Peel, devein and butterfly extra large shrimp (10-12 ct. size); set aside. Blend Upper Crust Authentic Japanese Panko (code 01020) with minced garlic, Parmesan cheese, lemon pepper, shredded crab and olive oil to create a coarse crumb paste. Spoon out Panko paste mixture and roll into a ball; gently press one ball on top of each shrimp. Bake until shrimp is pink and panko is golden. Serve with lemon wedges and melted butter or a spicy cream sauce.

Beer Battered Tempura Cod
Start with 2-3 oz of cod fillet, rinse in cold water and dust with DRY Upper Crust Tempura Batter mix (code 07230). Dip in prepared Tempura batter made with a strong cold lager beer instead of water. Deep fry @ 350F until golden brown. * For more beer flavor soak the fish in beer. * For added crunch roll in Upper Crust Authentic Japanese Panko Breadcrumbs (Code 01020)after the batter dip then fry as normal. Serve as Fish & Chips, a sandwich or a Fish Taco. VARIATION: Try this using Calamari Rings.

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