Panko Recipe Suggestions

Smoked Chicken Breast with Roasted Portobello Mushroom

Smoked chicken breast (smoked with lemon and orange peels, herbs de provence, Panko breadcrumbs and brandy) with oven roasted Portobello mushroom topped with sautéed pan dressing (Authentic Japanese Panko (code 01020), yellow onion, corn, Bartlett pear, rosemary and dill, sautéed in butter). Glaze chicken with a reduction of Yuzu juice, mirin salt and pepper.   Serve
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Potato Fritters

Blend mashed potatoes with cottage cheese, frozen peas, curry powder and salt. Shape into 2 inch sized discs. Dip in dry flour and then into egg wash and roll in Authentic Japanese Panko (code 01020). Deep fry until brown. Coated fritters can be pre-staged and stored in the refrigerator or freezer until ready to fry.
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Lavender Poached Shrimp with Panko Biscuit

Form 16/20 shrimp on skewers to make little shrimp disks and poach in water containing dried lavender blossoms and lemon set aside. Oven bake 2 inch size biscuits made of Authentic Japanese Panko (code 01020), red onions, yellow and red bell pepper, lemon zest, mascarpone, egg, flour, mint, chives, and parsley. Place shrimp on top
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Tilapia with crispy Panko

Blend Authentic Japanese Panko (code 01020) with Italian seasoning, garlic powder, salt, paprika and melted butter. Dip Tilapia fillet in egg wash then coat with seasoned Panko mixture. Pan fry in oil turning once. Serve on a bed of sautéed spinach seasoned with onions, garlic, Parmesan cheese and red pepper.
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ParmPanko Crusted Chicken, Panko/Ricotta Stuffed Tomatoes, and Panko Pasta

Coat chicken breast in Authentic Japanese Panko (code 01020) and Parmesan cheese, pan fry until done. Serve with a baked Roma tomato (filled with a stuffing of panko, Parmesan, egg, ricotta, lemon zest, thyme, rosemary, parsley, and flour). A side of Panko fettuccine pasta tossed with herbed brown butter and toasted panko. And sautée asparagus
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Arancini – Crispy Rice Clam Balls

Cook Arborio rice in clam juice and butter, after rice is fully cooked add shredded Parmesan cheese, chopped clams, salt and pepper. Form into 3tbsp size balls and cool. Dust rice clam balls in flour and dip in egg wash then roll in Authentic Japanese Panko (01020) coating liberally. Deep fry until brown. Coated Arancini
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Chorizo Scotch Egg Salad and Salsa

Wrap peeled soft-boiled eggs with a thin layer of chorizo (oregano, cayenne pepper, paprika, ground coriander, ground cumin, garlic powder, onion powder, salt and black pepper). Dust chorizo egg with flour, dip in egg wash and roll in Authentic Japanese Panko (code 01020). Deep fry until golden brown. Serve with salsa made with roasted jalapenos
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Panko coated Crab Mac & Cheese pops

Gently fold shredded crab meat and chopped scallions into cooked macaroni & cheese, and cool until it firms up. Form crab mixture into 3tbsp size balls and dust in flour, then dip in egg wash and finally roll in Authentic Japanese Panko (01020) coating liberally. Deep fry until brown. Serve with a spicy cocktail dipping
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Chicken Cassoulet

Stuff debone chicken thigh with stuffing made with brown butter, shallots and garlic, Authentic Japanese Panko (code 01020), chopped rosemary, chives, and Parmesan. Wrap with bacon and sear in a sauté pan and finish in a 350 degree oven. Dip a chicken leg in egg wash, dust in flour, dip in egg wash then roll
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Portobello Parmesan

Blend Italian seasonings, garlic powder, red pepper and Parmesan with Authentic Japanese Panko (code 01020). If you spray the Panko with vegetable oil the spices and Parmesan will stay well mixed with the Panko. Slice Portobello mushroom caps into 1/4-1/2 thick slices. Dust Portobello in flour and dip in egg wash then coat with seasoned
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