R
Raquelita
Guest
i bought some from Trader Joe's last week and am looking for instructions or recipes for what to make with them. I have tilapia filets and frozen chicken breasts that I can use.
Thanks!
Thanks!
Cooking Forum
Welcome to SpicePlace Cooking Forum.
This site is now a read-only archive.
Registration and posting are disabled.
Mama Mangia
Super Moderator
You can use Panko breadcrumbs in any recipe that calls for breadcrumbs. The only difference is that Panko breadcrumbs are made for the heart of the bread and not the crust.
ALMOND AND PARMESAN BREAD CRUMBS
YIELD 1 1/2 CUPS
1/2 cup sliced almonds, coarsely chopped
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup Panko breadcrumbs
2 tablespoons Italian parsley, about 5 sprigs, minced
1/2 teaspoon Kosher or sea salt
1/4 teaspoon freshly ground black pepper
Combine all the bread crumb ingredients well in a shallow bowl. Set aside.
Use half the amount when starting to coat the fish and add more as needed. Any leftover may be stored in the refrigerator for up to 5 days, in a covered container or zipper bag. Discard any crumbs that may be left in the dish after dipping the fish.
ALMOND AND PARMESAN BREAD CRUMBS
YIELD 1 1/2 CUPS
1/2 cup sliced almonds, coarsely chopped
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup Panko breadcrumbs
2 tablespoons Italian parsley, about 5 sprigs, minced
1/2 teaspoon Kosher or sea salt
1/4 teaspoon freshly ground black pepper
Combine all the bread crumb ingredients well in a shallow bowl. Set aside.
Use half the amount when starting to coat the fish and add more as needed. Any leftover may be stored in the refrigerator for up to 5 days, in a covered container or zipper bag. Discard any crumbs that may be left in the dish after dipping the fish.
T
TexasRose
Guest
I have yet to find panko crumbs at any store near me and it's quite annoying. I'm anxious to try them but I can't find any!
R
Raquelita
Guest
They are really good! I didn't end up using them to make anything...i ate the entire bag with a spoon (like cake mix 
).
).
D
david mclaughlin
Guest
tonkastu:
4 boneless pork chops about half in thick
2 eggs
dash of milk
dash of salt
dash of pepper
2 cups panko
2 cups of flour
take flour and season with salt and pepper, crack eggs and beat til smooth then add milk and beat again, coat pork with the flour then dip in egg mixture and coat in panko and in a deep fryer set a 375 fry for 5-8 mins pending on fryer. steam carrots and serve on rice.
*****use chicken and this becomes tori katsu****
4 boneless pork chops about half in thick
2 eggs
dash of milk
dash of salt
dash of pepper
2 cups panko
2 cups of flour
take flour and season with salt and pepper, crack eggs and beat til smooth then add milk and beat again, coat pork with the flour then dip in egg mixture and coat in panko and in a deep fryer set a 375 fry for 5-8 mins pending on fryer. steam carrots and serve on rice.
*****use chicken and this becomes tori katsu****
T
TexasRose
Guest
They are really good! I didn't end up using them to make anything...i ate the entire bag with a spoon (like cake mix
LOL. That's dangerous information; I might just end up doing the same! If I ever find any, that is.
R
Raquelita
Guest
That pork recipe sounds so good! I will have to make it with chicken, i think - it sounds pretty easy. I'll just replace the milk with rice milk.
C
clara
Guest
Tonkatsu simply means breaded porkchop...so that's it, panko is bread crumbs! (sorry just thinking aloud) You think shrimp can also be coated with panko?
T
TexasRose
Guest
You can use panko to coat anything that you use regular breadcrumbs for.