Panko-Crusted Coconut Chicken with Rum Rasin Sauce
Monday, 21 October 2013
Dust boneless chicken breast in flour then dip in egg wash and then in Coconut Panko (code 03510). Pan-fry at 350-375°F until done; set aside. For the sauce, pour boiling water and rum over raisins and let sit for 10 minutes. Remove from heat and take out raisins. To the residual water, add melted butter
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Oven Fried Chicken
Monday, 21 October 2013
Blend nonfat dry milk, all purpose flour, dry mustard, garlic powder, pepper, minced dried onions & paprika. Dust whole split chicken breasts, in flour mix. Dip in a mixture of beaten egg whites and buttermilk then roll in Authentic Japanese Panko (code 01020) generously coating the chicken and lightly pressing the panko into the chicken.
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Baked Crispy Chicken Dijon
Monday, 21 October 2013
Blend Authentic Japanese Panko (code 01020) with parsley, grated parmesan cheese and a little olive oil, & set aside. Mix Dijon mustard, mayonnaise and garlic. Dip chicken breast into mayonnaise/mustard mixture and roll in Upper Crust Enterprises Authentic Panko (code 01020) . Bake in oven at 350 degrees until done.
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Almond Chicken with Crispy Panko
Monday, 21 October 2013
Cut chicken breast into 1 inch cubes, dust chicken with dry Tempura Batter Mix (code 07230). Dip in prepared tempura batter and coat with Authentic Japanese Panko (code 01020). Deep fry at (375°F) until done. Top with a white butter sauce and sprinkle with shaved almonds.
Baked Coconut & Baileys Chicken (Video)
Monday, 21 October 2013
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Coconut Bananas (Video)
Monday, 21 October 2013
Parmesan & Panko Topped Baked Fish
Monday, 21 October 2013
Lightly blend Authentic Japanese Panko (code 01020) with minced garlic, olive oil, Parmesan cheese and crumbled dried thyme and lemon pepper into a light paste. Press Panko mixture on top of fish fillets (halibut, salmon or any high quality firm whitefish). Bake in a 350 degree oven until fish is tender and the panko is
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Panko Crusted Opah (Moonfish)
Monday, 21 October 2013
Blend mayonnaise, fresh chopped dill, minced garlic, hot chili sauce, dried parsley & onion powder. Spread seasoned mayonnaise mixture on top of fish and top the fish with a generous amount of Authentic Panko breadcrumbs (code 01020) until all the spread is covered. Brush with melted butter and baked in a 350 degree oven until
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Lemon Pepper Rock Fish
Monday, 21 October 2013
De-glaze Rock fish by rinsing in cold water. Dust fish with dry Tempura Batter mix (code 07230) seasoned with Lemon Pepper shaking off excess. Dip in prepared Tempura batter seasoned with lemon pepper and then roll in Authentic Japanese Panko breadcrumbs (code 01020). Deep fry at 350-375°F until golden brown. Serve with Tartar Sauce (mayonnaise,
Baked Bartlett Pear Crisp
Monday, 21 October 2013
Slice pears in half and core. Place skin-side down in baking dish and brush with orange preserves and melted butter. In a medium bowl combine Authentic Japanese Panko (code 01020), rolled oats, cinnamon, nutmeg, and brown sugar; cut in cold butter with fork until mixture resembles coarse crumbs. Spoon the panko mixture on top of
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