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Poultry

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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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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Wiener Schnitzel

Monday, 21 October 2013 by recipes
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
Beef & PorkMain EntreePankoPoultryTempura Batter
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Spicy Baked Chicken Fingers

Monday, 21 October 2013 by recipes
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.
AppetizerMain EntreePankoPoultry
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Chicken Taco – Spicy Baja style

Monday, 21 October 2013 by recipes
Dust chicken strips in dry Tempura Batter mix (code 07230) seasoned with lemon pepper, and red pepper powder. Then dip in prepared tempura batter made with beer instead of water and seasoned with lemon pepper and red pepper powder. Roll in Authentic Japanese Panko (code 01020) and deep fry at 350-375 degrees until golden brown.
AppetizerMain EntreePankoPoultryTempura Batter
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Hawaiian Coconut Chicken sandwich

Monday, 21 October 2013 by recipes
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.
Coconut BatterCoconut PankoMain EntreePoultry
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Chicken Kiev with Italian Style Panko

Monday, 21 October 2013 by recipes
Spray Authentic Panko (code 01020) with vegetable oil and mix in Italian Seasoning, white pepper and garlic powder. Set aside. Pound chicken breast to a thin cutlet and place breast face down. Spread butter on inside of chicken and sprinkle with parsley and oregano. Place Swiss cheese on chicken and roll tightly keeping cheese inside
Main EntreePankoPoultryTempura Batter
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Simple Stuffing

Monday, 21 October 2013 by recipes
Sautee finely chopped onions and garlic in butter or olive oil. Add parsley flakes, salt, coarse ground pepper and grated Parmesan cheese. Blend with Authentic Japanese Panko (code 01020). This mixture can be used to top mushrooms, or to stuff chicken, pork, beef, and seafood. For a superior stuffing, add crab or chopped sausage. For
AppetizerBeef & PorkMain EntreePankoPoultrySeafoodStuffing or Topping
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Crispy Panko Stuffed Chicken

Monday, 21 October 2013 by recipes
Spray Authentic Japanese Panko (code 01020) with vegetable oil and mix in granulated garlic, parsley flakes, onion salt, oregano, and Parmesan cheese; set aside. Lightly pound chicken breast until thin and stuff with your favorite stuffing mix; roll chicken tight. Dip in melted butter and egg mixture then generously roll in Panko breadcrumb mixture. Bake
Main EntreePankoPoultry
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Panko-Crusted Coconut Chicken with Rum Rasin Sauce

Monday, 21 October 2013 by recipes
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
Coconut PankoMain 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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