Got panko, need ideas
- EWSflash Oct 6, 2011 09:00 PM
I had an educational experience with somebody who wanted to know a bout panko, I checked several threads here and wound up buying a bunch of panko from (I forget the name, but their video was fabulous) the company and now i"m not sure what to do withit all. Does anybody have recipes using panko, preferably in an oven-fried or baked situation? I can probably figure out the fried part, but I'm looking for alternatives. Thanks in advance.
One of my favorite uses of panko is on baked vegetables to make them more interesting, especially when in a hurry. I par-cook the fresh or frozen veggies, drain out excess water, toss with butter, add seasonings, then mix in some panko and layer lightly over the top and bake. You get a nice crunchy outer layer on top of the veggies.
A couple of nights ago I had french cut green beans tossed with cream cheese and balsamic vinegar, topped with panko and baked. It was delicious and ridiculously easy.
Another wonderful application for panko is to take a piece of bread (thick, like a half french roll, sub sandwich roll, you get the idea...) spread creamy peanut butter on top, then top with panko and broil in the over. Some genius posted it on a CH thread earlier this year and it is soooo good.
I've said it before and I'll say it again: Cap'n Crunch 'n panko in a 2:1 ratio and do NOT forget the sriracha mayo (truthfully, I really dig Sriracha Miracle Whip):
I know these are fried, but I don't see why you couldn't bake them if you prefer. I don't make them often 'cause they're kind of a PITA, but they really are delicious!
Cap'n Crunch, huh? I'd never have thought of that in a million years. Takes me back to the days of my late teens when my roommate and I would get stoned and go to the all-night grocery for a box of Peanut Butter Capn' Crunch and eat it out of the box with our hands. The whole box, usually.
Tell me this- do you think the coconut panko would be too much of a muchness with the Cap'n crunch?
I've used them for oven-"fried" chicken breasts (or fish, for that matter). Cover chicken in something wet (honey-mustard, egg wash, etc.) then dip in panko and spray with cooking spray. Bake on a wire rack over a sheet pan. It gets crispy - not like friend crispy, but an OK sub if you're looking for lower fat options. Hardest part is getting the coating to stick to the meat. I also use them in meatloaf instead of traditional breadcrumbs.
I use it to make a topping for various baked fish dishes. I'll take panko, some finely minced garlic, parsley, salt and pepper, and some lemon zest, then I bind it all with some olive oil.
Then I top a thick salmon fillet, or I've also topped baked clams with it. It is really delicious.
These are great ideas, all- thanks! I'm really taken with the idea of a little panko pile on top of scallops- that way gravity does its thing and the crumbs don't fall off. Cool.