Panko Recipe Suggestions

Crispy Katsu

Pound chicken thigh, pork cutlet or beef cutlet to 1/4 inch thick. Mix granulated garlic, black pepper and seasoned salt to dry Tempura Batter mix (code 07230). Dredge protein in dry tempura batter mix then dip in prepared tempura batter made with water or beer and coat with Authentic Japanese Panko (code 01020). Deep fry
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Linguine with Panko and Red Peppers

Boil the pasta in salted water until al dente, drain. Drizzle olive oil over pasta and toss until well coated; set aside. In a large deep skillet heat olive oil, add Authentic Japanese Panko (code 01020) stirring constantly until golden, about 2 minutes. Transfer to a plate to cool. Sautee diced onions, garlic and red
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Nutty Apple Cranberry Crisp

Peel, core and cut 3-4 green apples into ¼-inch thick slices. Combine with dried cranberries in a baking dish. Add flour and sugar to fruit and toss to evenly coat all pieces; set aside. In a medium bowl combine Authentic Japanese Panko (code 01020), finely chopped pecans (or any other preferred nut), cinnamon and sugar;
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Pork & Shrimp Fritter

Mix 50% ground pork with 50% peeled shrimp pieces along with smashed bananas, minced garlic and diced plantains. Roll meat mixture into 1 oz balls, dip in egg wash, coat with Authentic Japanese Panko (code 01020) and deep fry until done. Serve as an appetizer or side dish with seafood or a pork cutlet.
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Goat Cheese Medallions

Slice Goat Cheese into medallions about 1 inch thick and about 1 inch in diameter. Dust goat cheese pucks in dry. Tempura Batter mix (code 07230). Dip in prepared Tempura Batter mix and roll in Authentic Japanese Panko (code 01020) coating generously. Deep fry at 375°F until golden brown. Serve as an appetizer or over
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Milanesa

Pound pork or beef cutlet to 1/4 inch thick. Combine granulated garlic, black pepper & seasoned salt with all purpose flour and corn starch. Dredge cutlet in flour mixture, dip in egg and coat with Authentic Japanese Panko (code 01020). Deep fry at 350-375 degrees until done. Slice into 1 inch strips and serve with
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Mozzarella Sticks with Crispy Panko (Video)

Italian Panko Cheese Sticks
Lightly spray vegetable oil on Authentic Japanese Panko (code 01020) and gently blend in garlic powder, white pepper and Italian seasoning; set aside (Or use Italian style seasoned Panko code 03310). Dust mozzarella cheese stick in dry Tempura Batter mix (code 07230) shake off excess, then dip in prepared tempura batter. Roll in seasoned panko
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Crunchy Vegetable Panko Topping (Video)

Green Beans with Crispy Panko
Sautee chopped onion and garlic in olive oil. Blend in Authentic Japanese Panko (code 01020). Cook until Panko is slightly browned approx. 2-5 minutes. Remove from heat and immediately sprinkle over any cooked vegetable item (broccoli, green beans, zucchini, etc). For a stronger flavor add Parmesan, Cotija or shredded Asiago cheeses to the Panko mixture
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Meatloaf – classic style

Blend ground beef with chopped shallots, Parmesan cheese, beaten eggs, pepper, oregano, thyme, rosemary, seasoned salt, half & half cream, tomato paste and Upper Crust Authentic Japanese Panko (code 00020). Blend well until all ingredients are moist. Place in loaf pan and bake at 350°F until done. For a different flavor instead of using beef
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Japanese Meatloaf

Mix 50% ground beef with 50% ground pork, add diced onions, minced garlic, soy sauce, ketchup, Worcestershire sauce, pepper, red pepper, salt and Authentic Japanese Panko (code 01020). Blend well until all ingredients are moist. Place in loaf pan and bake at 350°F until done.
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