Entrée

Tonkatsu (English)

Dust pork loins slices (1/2 in thick) in dry Tempura Mix (code 07230) then dip in prepared Tempura Batter mix made with buttermilk, salt and garlic powder. Roll in Authentic Japanese Panko (code 01020). Deep fry in peanut oil at 375 degrees until done. Slice each pork loin into 1/2 inch wide pieces and place
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Spicy Baked Chicken Fingers

Mix mayonnaise, Dijon mustard, Tabasco hot sauce, and black pepper. Dip chicken strips in mayonnaise mixture and roll in Authentic Panko breadcrumbs (code 01020). Brush with melted butter and bake in a 350 degree oven until done. Serve with your favorite dipping sauce.
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Broiled Scallops with Crispy Panko (Video)

Baked Crusted Scallops
Combine Upper Crust Enterprises Authentic Japanese Panko (code 01020) with salt, coarse ground black pepper, granulated garlic, oregano, Parmesan cheese and olive oil (or melted butter); set aside. Dip scallops in beaten eggs and roll in panko mixture; place in an individual casserole dish. Sprinkle with paprika if desired. Bake at 350 degrees until tender
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Wiener Schnitzel

Pound chicken breast or veal until thin. Dust with flour mixture (flour, lemon pepper, garlic & salt) then dip in egg wash and roll in Authentic Japanese Panko (code 01020). Pan fry until done. Squeeze fresh lemon juice on top. For a slightly thicker coating instead of flour or egg dip, replace with Tempura batter
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Crispy Crumb Noodles

Cook noodles and drain. In medium saucepan melt butter; add Authentic Japanese Panko (code 01020) and sauté until golden brown. Add Parmesan cheese, seasoned salt and black pepper, mixing well to coat the crumbs.  Add to noodles, stir & serve.
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Crispy Pizza Dough

Best when used with a deck oven,  brick oven or deep dish pizza. Blend Authentic Japanese Panko (code 01020) with canola oil to moisten. Roll and stretch pizza dough to pan size. Press Panko into the bottom of the rolled dough. If you use Panko no need to use Semolina flour. Add Sauce and toppings;
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Crispy & Sweet Coconut Shrimp

Lightly spray Authentic Japanese Panko (code 01020) with vegetable oil and blend in unsweetened coconut flakes, & powdered sugar. A 50/50 mixture of coconut and Panko is ideal. Dust butterflied Mexican White shrimp (26-30 ct size)  in dry Tempura Batter mix (code 07230) seasoned with fine bakers sugar, then dip in prepared tempura batter made
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Crispy French Toast

Spray vegetable oil on Authentic Japanese Panko (code 01020) and gently mix with cinnamon; set aside. Dip bread slices in beaten eggs, milk, vanilla and cinnamon mixture. Dip coated bread in Panko blend and griddle fry or deep fry until golden brown. French toast can also be sliced in to 1″ strips for takeout.
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Fish Taco (Video)

Crispy Fish Taco
De-glaze fish (Cod, Pollock or Halibut) by rinsing in cold water and cut in strips. Dust fish in dry Tempura Batter mix (code 07230) seasoned with lemon pepper, and red pepper powder shaking off excess. Dip in prepared Tempura batter made with beer instead of water and seasoned with lemon pepper and red pepper powder.
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Hawaiian Coconut Chicken sandwich

Dust a pounded chicken breast with dry Coconut batter mix (code 09230) and shake off excess. Dip in prepared Coconut batter then roll in Coconut Panko (code 03510) applying liberally. Deep fry at 350-375°F until golden brown. Serve on a King’s Hawaiian roll with a pineapple slice and sweet mango salsa.
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