Entrée
Chicken Parmesan – Crispy (Video)
Monday, 21 October 2013
- Published in Panko Recipe Suggestions, Recipe Suggestions
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Potato Fritters
Monday, 21 October 2013
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.
- Published in Panko Recipe Suggestions, Recipe Suggestions
Tilapia with crispy Panko
Monday, 21 October 2013
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.
- Published in Panko Recipe Suggestions, Recipe Suggestions
Portobello Parmesan
Monday, 21 October 2013
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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Fiesta Burgers
Monday, 21 October 2013
Blend ground beef with chopped red bell peppers, chopped onions, Parmesan cheese, black pepper, sea salt, red pepper flakes, mustard, and Authentic Japanese Panko (code 01020). Blend well and form into patties. Grill until done and serve with sliced cheese, avocado, tomato and lettuce on an onion roll.
- Published in Panko Recipe Suggestions, Recipe Suggestions
Quick & Easy Oven Fried Chicken
Monday, 21 October 2013
Blend dry mustard, garlic powder, black pepper, onion powder and seasoned salt into softened butter. Spread seasoned softened butter on chicken pieces (thigh, leg, or breast) until well coated. Roll in Authentic Japanese Panko (code 01020) and generously coat the chicken pressing the Panko into the chicken. Brush the Panko with melted butter and bake
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Panko and Three-Cheese Frittata
Monday, 21 October 2013
Sauté Authentic Japanese Panko (code 01020) in olive oil until golden brown, let cool. Blend in shredded Monterey Jack, white cheddar, and Asiago cheese. Set aside. Sauté a blend of vegetable (mushrooms, onions, peppers, carrots) when 3/4 done, add salt & pepper combine with beaten egg mixture (eggs & milk & shredded cheeses). Place in
- Published in Panko Recipe Suggestions, Recipe Suggestions
Oven Fried Coconut Crusted Chicken Breast
Monday, 21 October 2013
Use skin-on 7-8 oz bone in chicken breast. Mix eggs and milk (50% of each) in bowl with salt and pepper. Dredge chicken in flour, dip in egg/milk wash then roll in Caribbean Coconut Panko (code 03510). Brush with melted butter and bake at 350° until golden brown.
- Published in Panko Recipe Suggestions, Recipe Suggestions
Spicy Turkey loaf
Monday, 21 October 2013
Mix in bowl, lean ground turkey, finely diced onions, red peppers, garlic powder, beaten eggs, ketchup, Sriracha sauce, salt and pepper and Authentic Japanese Panko (code 01020). Mold into pan, add more ketchup, Sriracha sauce and Panko on top. Bake in oven at 350 until internal temperature reaches 165°.
- Published in Panko Recipe Suggestions, Recipe Suggestions
Chicken Taco – Spicy Baja style
Monday, 21 October 2013
Dust chicken strips in dry Tempura Batter mix (code 07230) seasoned with lemon pepper, and red pepper powder. Then dip in prepared tempura batter made with beer instead of water and seasoned with lemon pepper and red pepper powder. Roll in Authentic Japanese Panko (code 01020) and deep fry at 350-375 degrees until golden brown.