HOME > Chowhound > Home Cooking >

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.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. j
    jlhinwa RE: EWSflash Oct 6, 2011 10:46 PM

    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.

    1 Reply
    1. re: jlhinwa
      s
      shaebones RE: jlhinwa Oct 6, 2011 11:09 PM

      I know you said no fried recipes ..but... I made these chicken fingers w dip last weekend and it absolutely knocked my socks off!!

      http://www.saveur.com/article/Recipes...

    2. kattyeyes RE: EWSflash Oct 7, 2011 05:18 AM

      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):
      http://chowhound.chow.com/topics/6385...

      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!

      5 Replies
      1. re: kattyeyes
        srsone RE: kattyeyes Oct 7, 2011 05:36 AM

        i see somebody has copycatted Planet Hollywood".....

        :-P

        1. re: srsone
          kattyeyes RE: srsone Oct 7, 2011 05:40 AM

          Yes, precisely!!! Or copykatted, even. :) I think the shoutout to Planet Hollywood is in the original thread. I've never been to the restaurant, but I can totally vouch for their chicken. YUM!

          1. re: kattyeyes
            srsone RE: kattyeyes Oct 7, 2011 05:46 AM

            ive been to the ones in key west and downtown disney...

            capn crunch chicken was good iirc...

            didnt look at the other thread yet...

            i use panko pretty much anyplace i would use breadcrumbs
            meatloaf...mayo chicken...on top of mac and cheese or a casserole..etc...

            1. re: srsone
              kattyeyes RE: srsone Oct 7, 2011 06:02 AM

              On top of a casserole reminds me of something Chocolatechipkt suggested here recently--topping kugel with crushed cornflakes. My mom says it was kind of a "thing" back in the day. Crunch atop a casserole is a very good thing (not to go Martha on ya!).

        2. re: kattyeyes
          EWSflash RE: kattyeyes Oct 7, 2011 03:03 PM

          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?

        3. jboeke RE: EWSflash Oct 7, 2011 06:54 AM

          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.

          1. icey RE: EWSflash Oct 7, 2011 07:01 AM

            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.

            2 Replies
            1. re: icey
              jboeke RE: icey Oct 7, 2011 12:08 PM

              Oh yes, i had a recipe for a crunchy topping for scallops that sounds just like that! You just made little piles on top and threw them in the oven - easy!

              1. re: jboeke
                kattyeyes RE: jboeke Oct 7, 2011 01:55 PM

                Mmm...I really like this idea, you two--scallops OR clams--but can't help wanting bacon in there so we can take the recipe to the "casino" level! Roll the dice, baby! Mama wants some pig with her panko! HA HA HA!

            2. EWSflash RE: EWSflash Oct 7, 2011 03:06 PM

              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.

              1. Barbara76137 RE: EWSflash Oct 7, 2011 04:40 PM

                I use it instead of regular breadcrumbs for eggplant or chicken parmigiana. It really holds up better than regular breadcrumbs.

                I also make stuffed chicken breasts and keep them in the freezer. It is an easy meal in the winter, I can simply defrost one, coat it in panko, spray a little evoo on it, and bake in the oven at 375 for 45 minutes. I like to surround the chicken with rosemary garlic potatoes since they all can cook in the same dish.

                4 Replies
                1. re: Barbara76137
                  i
                  Island RE: Barbara76137 Oct 8, 2011 09:36 AM

                  Barbara. For the chicken parm are you dipping the chicken in egg before the panko and seasoning the panko at all?

                  Can you please provide your stuffed chicken recipe?
                  Both sound delish! Thanks.

                  1. re: Island
                    Barbara76137 RE: Island Oct 8, 2011 04:00 PM

                    Yes, I dip the chicken which is pounded out quite thin in egg. I season the chicken with s&p but don't bother seasoning the panko.

                    As for the stuffed chicken breasts, I watch when boneless, skinless ones are on sale. I'll make a variety of stuffings depending on what I have on hand. Some favorites are:

                    spinach, sundried tomato, feta & pine nuts
                    Ortega chile & cheese
                    wild rice, thyme & mushroom

                    No real recipe, I just stuff them and freeze them individually. Then I can thaw one, toss it in the panko, and bake, normally surrounded by the potatoes.

                    1. re: Barbara76137
                      i
                      Island RE: Barbara76137 Oct 8, 2011 05:34 PM

                      Thanks Barbara. Stuffed with ortegas and cheese sounds great! I'm in the mood to cook now that Fall is upon us!

                      1. re: Island
                        Barbara76137 RE: Island Oct 9, 2011 08:37 PM

                        We finally got some rain here in Texas and it is SOOOOO nice having my balcony door open. I hate A/C. I finally have started using my oven again since I don't really like heating up the kitchen when I have the A/C going.

                        Summer is all about grilling and salads for me, but the cooler months create all new meal ideas.

                2. c
                  Clyde RE: EWSflash Oct 7, 2011 04:43 PM

                  i've used them before on sweet onions to make my own onion rings in a fry pan. you can do it w/o much oil and it's totally delish. sweet onion is key. i got some awesome ones from the FM this year and they were the best i'd ever had.

                  1. PotatoHouse RE: EWSflash Oct 7, 2011 05:37 PM

                    I bought my first Panko a couple of weeks ago and used them straight in Swedish Meatballs rather than the usual milk soaked bread. The meatballs came out very well.

                    1. Emme RE: EWSflash Oct 7, 2011 07:50 PM

                      i sprinkle em on top of baked mac'n'cheese along with my reserved cheeses.

                      sprinkled on top of a miso eggplant and scallop stir-fry

                      also for french toast... dip in egg/milk/vanilla, then coat with panko/cinnamon/sugar mix... bake or pan-fry (no oil necessary with Pam)

                      1 Reply
                      1. re: Emme
                        i
                        Island RE: Emme Oct 8, 2011 09:37 AM

                        I use it on top of mac n cheese too. In stuffed mushroom caps, meatloaf, coating crab cakes and pat in on halibut before grilling.

                      2. a
                        Atochabsh RE: EWSflash Oct 7, 2011 09:21 PM

                        I use Panko for virtually everything breadcrumbs are called for. But I wanted to let you know that if you like Panko, then buying those little boxes at the groceries are very expensive. Go to any Asian/Oriental market and you can get a large bag for about $4, maybe even less.

                        1. mariacarmen RE: EWSflash Oct 7, 2011 11:43 PM

                          i made these for an Indian-themed party once - they were delicious.
                          http://www.epicurious.com/recipes/foo...
                          (sorry, they're fried...)

                          2 Replies
                          1. re: mariacarmen
                            kattyeyes RE: mariacarmen Oct 8, 2011 04:54 AM

                            Oooh, I've never had a scallop cake, nevermind a curried one! Don't these sound mm-mmm-good?

                            1. re: kattyeyes
                              mariacarmen RE: kattyeyes Oct 8, 2011 01:35 PM

                              they were! served with a little cilantro chutney-like thing....

                          2. boredough RE: EWSflash Oct 8, 2011 05:58 AM

                            How about panko-&-mustard-crusted rabbit:
                            http://www.epicurious.com/recipes/foo...
                            It's delicious!

                            1. m
                              MoGa RE: EWSflash Oct 8, 2011 06:12 AM

                              Just heat some olive oil, add chopped garlic, some herbs and the panko and stir until golden. Add it to any pasta dish (particularly those with fish) instead of grated cheese.

                              1. goodhealthgourmet RE: EWSflash Oct 8, 2011 06:01 PM

                                just in case...
                                http://chowhound.chow.com/topics/318356
                                http://chowhound.chow.com/topics/493859
                                http://chowhound.chow.com/topics/419466
                                http://chowhound.chow.com/topics/410619
                                http://chowhound.chow.com/topics/330928

                                1. Rmis32 RE: EWSflash Oct 8, 2011 08:05 PM

                                  Roasted Cauliflower with Gremolata Bread Crumbs
                                  http://www.food52.com/recipes/7015_ro...
                                  I also use this gremolata on top of pasta, usually with roasted cherry tomato halves and green beans.

                                  1. kattyeyes RE: EWSflash Oct 10, 2011 11:29 AM

                                    Hey, one more! Only my friend Patty could make chicken nuggets as appealing as these:
                                    http://pattysfood.blogspot.com/2011/1...

                                    1 Reply
                                    1. re: kattyeyes
                                      goodhealthgourmet RE: kattyeyes Oct 10, 2011 02:30 PM

                                      curry + fennel? yes please :)

                                    2. e
                                      eamcd RE: EWSflash Oct 23, 2011 05:33 PM

                                      Around here, our most common use for panko is "Daddy's special fish" -- don't remember anymore why they deemed it "special fish" but it's a hit, and very easy. Lightly grease or butter the bottom of a casserole dish or glass baking pan (we use a large Corning ware casserole). Lay in light fish filets (we usually use tilapia, but sole and flounder also work). Drizzle with a little fresh lemon juice, lightly season with S&P, then sprinkle on a dash of your favorite seasoning mix (Old Bay, Tony's Creole, etc -- adjust for your salt additions if you have salted mix), sprinkle all with panko. Then add a dash more seasoning onto the crumbs, drizzle with a little melted butter or spray with oil, and bake at 400 until fish is cooked to your taste. The timing changes based on the fish and the thickness of the filets. Sometimes we finish under the broiler if the fish is nearly done and the crumbs haven't browned. (When I do it -- then I guess it's Mom's fish -- I toss the extra seasonings, panko, and melted butter together and then spread it on the fish. Either way works.)

                                      Show Hidden Posts