Upper Crust Enterprises, Inc. - Panko

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Quick & Easy Menu Application Ideas from Our Kitchen

Sweet Coconut Onion Rings

Monday, 21 October 2013 by recipes
Slice thick sweet Spanish onions. Dust with dry Coconut batter mix (code 09230) and shake off excess. Dip in prepared Coconut batter and roll in Upper Crust Coconut Panko (code 03510) applying liberally. Deep fry at 350-375 degrees until golden brown. Serve with a mango Chutney.
AppetizerCoconut BatterCoconut PankoFruits & Vegetables
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  • Published in Panko Recipe Suggestions, Recipe Suggestions, Tempura Batter Mix Recipe Suggestions
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Coconut Cod Fingers

Monday, 21 October 2013 by recipes
Start with a 0.5-0.75 oz cod strip, rinse in cold water and dust with dry Coconut Batter mix (code 09230), shake off extra. Dip in prepared Coconut batter made with ice cold water. Roll in Coconut Panko (Code 03510). Deep fry at 350-375 degrees until golden brown. Serve as a coconut fish & chip basket,
Coconut BatterCoconut PankoMain EntreeSeafood
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  • Published in Panko Recipe Suggestions, Recipe Suggestions, Tempura Batter Mix Recipe Suggestions
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Spicy Coconut Broiled Scallops

Monday, 21 October 2013 by recipes
Combine Coconut Panko (code 03510) with hot sauce and red pepper flakes; set aside. Dip scallops in beaten eggs and roll in Panko mixture; place in an individual casserole dish. Brush with butter and bake at 350 degrees until tender. Serve with a creamy wasabi sauce.
AppetizerCoconut PankoMain EntreeSeafood
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  • Published in Panko Recipe Suggestions, Recipe Suggestions
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Coconut Battered Bananas

Monday, 21 October 2013 by recipes
Cut banana into 1/2” diagonal slices. Dust the bananas with dry Coconut Batter mix (code 09230). Dip in prepared Coconut Batter made with ice cold water. Deep fry at 350-375 degrees until golden brown. Serve hot with ice cream and drizzle with chocolate syrup.
Coconut BatterCoconut PankoDessertFruits & Vegetables
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  • Published in Panko Recipe Suggestions, Recipe Suggestions, Tempura Batter Mix Recipe Suggestions
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Crisp Bacon Wrapped Tomato & Arugula Salad

Monday, 21 October 2013 by recipes
Arugula and shaved fennel salad tossed in bacon-mayo vinaigrette (bacon mayo, lemon juice, white wine vinegar, salt and pepper). Top with bacon wrapped tomato slice breaded with Authentic Japanese Panko (code 01020) and fry.  Garnish with bacon-mayo (bacon fat, whole egg, lemon juice, salt and pepper) and a slice of bacon. Serve with an avocado
AppetizerBeef & PorkPanko
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  • Published in Panko Recipe Suggestions, Recipe Suggestions
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Smoked Chicken Breast with Roasted Portobello Mushroom

Monday, 21 October 2013 by recipes
Smoked chicken breast (smoked with lemon and orange peels, herbs de provence, Panko breadcrumbs and brandy) with oven roasted Portobello mushroom topped with sautéed pan dressing (Authentic Japanese Panko (code 01020), yellow onion, corn, Bartlett pear, rosemary and dill, sautéed in butter). Glaze chicken with a reduction of Yuzu juice, mirin salt and pepper.   Serve
Main EntreePankoPoultry
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  • Published in Panko Recipe Suggestions, Recipe Suggestions
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Lavender Poached Shrimp with Panko Biscuit

Monday, 21 October 2013 by recipes
Form 16/20 shrimp on skewers to make little shrimp disks and poach in water containing dried lavender blossoms and lemon set aside. Oven bake 2 inch size biscuits made of Authentic Japanese Panko (code 01020), red onions, yellow and red bell pepper, lemon zest, mascarpone, egg, flour, mint, chives, and parsley. Place shrimp on top
AppetizerPankoSeafood
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  • Published in Panko Recipe Suggestions, Recipe Suggestions
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ParmPanko Crusted Chicken, Panko/Ricotta Stuffed Tomatoes, and Panko Pasta

Monday, 21 October 2013 by recipes
Coat chicken breast in Authentic Japanese Panko (code 01020) and Parmesan cheese, pan fry until done. Serve with a baked Roma tomato (filled with a stuffing of panko, Parmesan, egg, ricotta, lemon zest, thyme, rosemary, parsley, and flour). A side of Panko fettuccine pasta tossed with herbed brown butter and toasted panko. And sautée asparagus
Main EntreePankoPoultry
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  • Published in Panko Recipe Suggestions, Recipe Suggestions
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Chorizo Scotch Egg Salad and Salsa

Monday, 21 October 2013 by recipes
Wrap peeled soft-boiled eggs with a thin layer of chorizo (oregano, cayenne pepper, paprika, ground coriander, ground cumin, garlic powder, onion powder, salt and black pepper). Dust chorizo egg with flour, dip in egg wash and roll in Authentic Japanese Panko (code 01020). Deep fry until golden brown. Serve with salsa made with roasted jalapenos
AppetizerCheese & DairyPanko
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  • Published in Panko Recipe Suggestions, Recipe Suggestions
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Chicken Cassoulet

Monday, 21 October 2013 by recipes
Stuff debone chicken thigh with stuffing made with brown butter, shallots and garlic, Authentic Japanese Panko (code 01020), chopped rosemary, chives, and Parmesan. Wrap with bacon and sear in a sauté pan and finish in a 350 degree oven. Dip a chicken leg in egg wash, dust in flour, dip in egg wash then roll
Main EntreePankoPoultry
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Chefs, Owners, & Distributors

Request test samples or schedule a personal sales call at your location. Take the challenge and compare.

Home Chefs

Bring home Truly Authentic Japanese Panko Bread Crumbs for only $0.19/oz. Tempura Batter Mix also available.

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Chefs, Owners, & Distributors

Request test samples or schedule a personal sales call at your location. Take the challenge and compare.

Home Chefs

Bring home Truly Authentic Japanese Panko Bread Crumbs for only $0.19/oz. Tempura Batter Mix also available.

Upper Crust Enterprises, Inc.

Not all Japanese Panko Bread Crumbs are created equal! Using an authentic Panko will make a noticeable difference in your final menu item.

For over 40 years, Upper Crust Enterprises has been a leader in providing truly Authentic Gourmet Japanese Bread Crumbs to restaurants all over the world.

(213) 625-0038
(213) 542-2412

411 Center Street
Los Angeles, CA 90012
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Chefs, Owners, & Distributors

Request test samples or schedule a personal sales call at your location. Take the challenge and compare!

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