If you want to make a dish with breadcrumbs, it doesn’t get much better than these panko recipes.
Panko can be substituted in pretty much every recipe, from chicken tenders and meatballs to crab cakes and crunchy tofu.
Made from crustless white bread, panko breadcrumbs are very flaky when compared to regular breadcrumbs.
That means they won’t absorb as much oil during cooking. After one bite, you’ll see the difference that makes.
These dishes are crazy-crispy, perfectly golden, and impossible to resist.
20 Dinner Recipes with Panko Breadcrumbs
Tonkatsu is a hugely popular Japanese recipe. It may look like a simple fried pork cutlet, but using panko will make it crunchier than you’ll believe.
They’re best when deep-fried, as that offers a more balanced heat. Serve them with anything from noodles and rice to crunchy slaw.
Who doesn’t love mozzarella sticks? Even my lactose-intolerant friends will suffer the consequences for one bite of these crunchy and gooey cheese sticks.
Like the recipe above, they’re better when deep-fried.
That’s because you want the coating to cook and the cheese to melt quickly.
If you were to use an oven, they would likely turn to puddles of cheese before the coating turns golden.
There’s nothing better than a big casserole dish full of creamy and tender potatoes.
Though most of these gratin-style dishes do turn golden on the top, if you want an added layer of texture, all you’ll need is to sprinkle panko over the top.
How easy is that?
Scotch eggs are a classic British snack food that you’ll find in almost every pub across the pond.
Served hot or cold, they’re a pretty unique recipe made by wrapping sausage meat around a soft-boiled egg.
Then, you’ll dredge that in eggs and breadcrumbs and deep fry until golden.
The tricky part is keeping the eggs soft so that the yolk will still be slightly runny when you cut these open.
However, if you’re planning on serving them cold, the yolk should be cooked through.
Not only are these croquettes super crispy and colorful, but they’re also insanely delicious.
You’ll start by cooking bacon, then mix the cooked and mashed potatoes in with the drippings.
Finally, add some brown sugar, butter, and sage to the mix for a sweet and savory finish.
I really love Brussels sprouts, especially when they’re fried or roasted with bacon and onions.
But if salty bacon isn’t enough to entice the kids to give them a try, I’ll bet this yummy cheesy gratin will do the trick.
If you’ve never made crab cakes before, my best tip is to get the right kind of crab meat. Don’t use those crab sticks, which are pink and overly processed.
Instead, look for lump crab meat, which is juicy and lightly sweet.
You should be able to find it at your local fishmongers or even at the seafood counter in larger supermarkets.
Salmon is a terrific source of protein and omega-3 fatty acids. It’s bright, vibrant, and tasty with everything from chili and citrus to honey mustard.
Panko is crucial for this dish because you’ll essentially stick them to the fish with honey mustard sauce.
If you were to use regular breadcrumbs, they would end up mushy and sad.
Ideal for appetizers and side dishes, these stuffed mushrooms are meaty, earthy, and loaded with delicious cheese and spinach.
The filling is a little bit like spinach dip, and you’ll want to ensure you thoroughly drain the spinach to ensure it doesn’t get too watery.
Jumping off the recipe above, this version adds an extra element of buttery artichokes.
You’ll also use nutritional yeast for a nice boost of nutty and cheesy goodness.
I made and served these last weekend with a nice big juicy steak and loved the contrast of creamy spinach and artichoke filling with the richness of the beef.
Scallops are known for their tender and buttery finish. When cooked right, you should be able to cut them with a fork.
But since I like crunchy texture in my meals, I often make this scallop recipe with added panko breadcrumbs on top.
Feel free to bake everything as described here.
But if you want this fast, you can always toast the breadcrumbs and seasonings, then just spoon the mixture over the cooked scallops.
Bone-in pork chops are typically much thicker than regular chops and pork cutlets. That makes them extra juicy and flavorful.
To ensure the most crispy coating, you’ll need to pan-fry these first, then finish in the oven.
Use a meat thermometer to keep track of the internal temperature; otherwise, they will dry out.
How amazing does this dish look? If you have a cast-iron skillet, you’ll want to whip it out to make this seafood feast.
Baking and serving in an oven-proof skillet is easy, and it looks super professional to boot. I like to use mini-skillets and serve cute individual portions.
Baking chicken tenders in the oven is a great way to cut down on the fat content.
Unfortunately, it often leads to a less-than-stellar meal with a sad and soft crumb coating.
That’s where panko breadcrumbs come in. They’re bigger flakes that are also drier, which means they’ll toast much easier in a hot oven.
Like many types of white fish, cod is very mild in flavor. That means you need to add lots of spices or even a yummy sauce to make it stand out.
One great way to bring this simple fish to life is to use parmesan cheese and panko breadcrumbs.
It will come out of the oven just as crispy as battered fish; only this method is far less messy.
Tofu is having a real moment these days as more and more people are trying out meatless diets.
It’s a great source of protein, it takes marinades really well, and it’s super easy to work with.
It’s especially delicious when it’s crunchy. Just don’t forget to press any excess liquid out of the block; otherwise, it might come out mushy.
Unlike the recipe above, this salmon dish is flavored with a simple and creamy garlic lemon marinade.
The blend of mayonnaise and sour cream makes it wonderfully tangy and adds a ton of moisture.
Instead of buying those mystery-meat nuggets from the store, why not try these super straightforward and insanely crunchy nuggets at home?
The trick is to pre-bake the breadcrumbs until they’re golden. That way, you won’t have to worry about overcooking the chicken.
I’m pretty sure the air fryer was created just for this recipe (and pretty much every breaded dish you can think of).
It takes just 8 minutes to bake the shrimp, and all you’ll need is a little cooking spray to ensure they’ll turn golden.
Also known as chicken parmigiana, this is one of my all-time favorite meals ever.
Whether you serve it over noodles or go for the Aussie version with ham and cheese, it’s always a winner.
Panko breadcrumbs are the perfect ingredient here since the chicken is also cooked in tomato sauce, which can soften the coating.
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