Entrée

Hawaiian Coconut Chicken sandwich

Dust a pounded chicken breast with dry Coconut batter mix (code 09230) and shake off excess. Dip in prepared Coconut batter then roll in Coconut Panko (code 03510) applying liberally. Deep fry at 350-375°F until golden brown. Serve on a King’s Hawaiian roll with a pineapple slice and sweet mango salsa.
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Fish Taco (Video)

Crispy Fish Taco
De-glaze fish (Cod, Pollock or Halibut) by rinsing in cold water and cut in strips. Dust fish in dry Tempura Batter mix (code 07230) seasoned with lemon pepper, and red pepper powder shaking off excess. Dip in prepared Tempura batter made with beer instead of water and seasoned with lemon pepper and red pepper powder.
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Chicken Taco – Spicy Baja style

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.
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Tonkatsu (English)

Dust pork loins slices (1/2 in thick) in dry Tempura Mix (code 07230) then dip in prepared Tempura Batter mix made with buttermilk, salt and garlic powder. Roll in Authentic Japanese Panko (code 01020). Deep fry in peanut oil at 375 degrees until done. Slice each pork loin into 1/2 inch wide pieces and place
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Spicy Baked Chicken Fingers

Mix mayonnaise, Dijon mustard, Tabasco hot sauce, and black pepper. Dip chicken strips in mayonnaise mixture and roll in Authentic Panko breadcrumbs (code 01020). Brush with melted butter and bake in a 350 degree oven until done. Serve with your favorite dipping sauce.
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Broiled Scallops with Crispy Panko (Video)

Baked Crusted Scallops
Combine Upper Crust Enterprises Authentic Japanese Panko (code 01020) with salt, coarse ground black pepper, granulated garlic, oregano, Parmesan cheese and olive oil (or melted butter); set aside. Dip scallops in beaten eggs and roll in panko mixture; place in an individual casserole dish. Sprinkle with paprika if desired. Bake at 350 degrees until tender
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Baked Coconut & Baileys Chicken (Video)

Bailey's Caribbean Coconut Chicken
Blend Upper Crust Enterprises Caribbean Coconut Panko (code 03510) with Bailey’s Irish Cream liquor and melted butter until it is a light coarse crumb paste. Spoon Panko mixture on top of chicken breast fillets and bake in a 350 degree oven until done. For an extra crispy topping broil for a few minutes to brown
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Wiener Schnitzel

Pound chicken breast or veal until thin. Dust with flour mixture (flour, lemon pepper, garlic & salt) then dip in egg wash and roll in Authentic Japanese Panko (code 01020). Pan fry until done. Squeeze fresh lemon juice on top. For a slightly thicker coating instead of flour or egg dip, replace with Tempura batter
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Almond Chicken with Crispy Panko

Cut chicken breast into 1 inch cubes, dust chicken with dry Tempura Batter Mix (code 07230). Dip in prepared tempura batter and coat with Authentic Japanese Panko (code 01020). Deep fry at (375°F) until done. Top with a white butter sauce and sprinkle with shaved almonds.
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Crispy Crumb Noodles

Cook noodles and drain. In medium saucepan melt butter; add Authentic Japanese Panko (code 01020) and sauté until golden brown. Add Parmesan cheese, seasoned salt and black pepper, mixing well to coat the crumbs.  Add to noodles, stir & serve.
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