Homemade Panko Bread Crumbs Recipes
HOMEMADE PANKO BREAD CRUMBS
Homemade Panko breadcrumbs are so easy to make. Stored in an air-tight container, these stay fresh for about 90 days.
Provided by Stephanie Manley
Categories Main Course
Time 15m
Number Of Ingredients 1
Steps:
- Preheat the oven to 350°F (150°C).
- Remove crust from bread.
- Grate bread by hand or pulse 1 to 2 times in a food processor.
- Place bread onto a baking sheet lined with parchment paper.
- Bake for 5 to 7 minutes. Be extra careful not to let the panko brown.
- Remove Panko bread crumbs from the oven. Let cool and store in glass jars.
Nutrition Facts : Calories 206 kcal, Carbohydrate 38 g, Protein 7 g, Fat 2 g, Sodium 382 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
FRESH PANKO
Any white bread will do for making panko. An Asian chef swore that the best homemade panko came from Wonder Bread. The yield will vary according to how large you make your crumbs. Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.
Provided by Jess
Time 20m
Yield 20
Number Of Ingredients 1
Steps:
- Preheat an oven to 300 degrees F (150 degrees C).
- Push torn pieces of bread through the shredding disk of a food processor to make coarse crumbs. Spread the crumbs on a baking sheet.
- Bake in preheated oven until crumbs are dry but not toasted, 6 to 8 minutes. Shake the sheet twice during baking in order to evenly dry crumbs. Remove from the oven and cool completely.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 11.5 g, Fat 0.7 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 154.6 mg, Sugar 1 g
HOMEMADE PANKO BREAD CRUMBS
This recipe is from Bellaonline.com. I don't use them, much, but a lot of people do. Here is your chance to contron the ingredients in yours. Any white bread will do for making panko. An Asian chef I once worked with swore that the best homemade panko came from Wonder Bread! The yield will vary according to how large you make your crumbs, so I am guessing.
Provided by Jim in Washington
Categories Breads
Time 23m
Yield 3-4 Cups
Number Of Ingredients 2
Steps:
- Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
- Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!
- Immediately remove bread crumbs from oven and allow them to cool.
- Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.
HOMEMADE PANKO (JAPANESE BREAD CRUMBS)
I was cooking with a Japanese friend, and she told me how easy it is to make your own Panko. I can't believe I've been buying it all this time :-)
Provided by Random Rachel
Categories Japanese
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Carefully trim only the brown crust from fresh white bread.
- Lay out on the counter (or somewhere safe) for 1-2 hours. Some people have had to leave their bread out to dry for much longer, even up to 12 hours, depending on the type of bread used.
- When it is dried out, crumble gently using your fingers.
- Use as desired.
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BEST RECIPES WITH PANKO BREADCRUMBS
From allrecipes.com
Author Carl Hanson
- Tonkatsu. View Recipe. Let's start with a classic. Tonkatsu is the traditional Japanese boneless, breaded pork chop. "A wonderful, easy recipe, yet special," says Trish.
- Chicken Kiev. View Recipe. Crispy outside, moist and tender inside with a surprise garlic-butter center, this elegant chicken recipe can't fail to impress.
- Panko Crusted Mashed Potato Cakes. View Recipe. Panko takes leftover mashed potatoes to new heights of amazement. Treat the taters just like you would a fish cake.
- Crispy Panko Chicken Breasts. View Recipe. If panko is perfect with pork, it's also choice with chicken. "Delicious," says Carrie. "I loved the crispy panko breading!
- Chef John's Scotch Eggs. View Recipe. Panko crumbs also make the best Scotch eggs. "In my version of Scotch eggs, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell," says Chef John.
- Pumpkin Lobster Mac and Cheese. View Recipe. Panko makes a great topping for almost any casserole that you'd top with breadcrumbs or potato chips. Here's a semi-fancy, adult-friendly mac-and-cheese that proves the point.
- Shrimp Cakes. View Recipe. "I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder,'" says Chef John.
- Smoky Black Bean Burgers. View Recipe. Build a better burger with panko. "WOW are these YUMMY," says Maybelle. "I never write reviews but these were TOO good and they whipped up really quick.
- Japanese-Style Deep-Fried Shrimp. View Recipe. Panko creates light, crispy deep-fried foods. With this recipe, you'll season fresh shrimp with garlic powder, and then triple dip: first into a beaten egg mixture, then into a flour and paprika combo, and finally into panko crumbs.
- City Chicken. View Recipe. What happens when a simple country chicken heads to the big city? It becomes pork! Yes, this breaded-and-fried meat-on-a-stick isn't chicken at all, it's chopped pork tenderloin (or pork shoulder).
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