I was first introduced to Panko flakes over 6 years ago when I met my new daughter-in-law, whom I will introduce here as J. She is a delightful girl who is originally from South Korea. She's also a wonderful cook, naturally specializing in Asian dishes (which my son loves). One of the first dishes she made for me was Panko coated shrimp deep fried in a Wok. It was absolutely delicious.
I watched (and helped) J. make the Panko Shrimp that evening and, after tasting how good the Panko coating was, I have used it ever since. J. does a lot of food shopping at a local Asian Market, but I found a product similar to her Asian Panko Flakes in a product by Progresso. Not only is it good on shrimp, but it is equally delicious on fried chicken fingers and on pork chops.
Progresso Panko Crispy Bread Crumbs
Panko is drawn from Japanese crusine. It is a delicious flaky bread crumb which can be used in a variety of recipes. My favorite way is as a coating for fried meat and seafood. It adds a golden crispness to fried creations and makes the food crunchy and flavorful.
Panko bread crumbs can be used in many ways.
- It makes a delicious stuffing for chicken breasts or pork chops when combined with cheese, onions and herbs.
- You can make quick croutons by browning in a skillet with melted butter and spices for a tasty salad topping.
- I haven't tried this yet, but I can just imagine how tasty it would be to replace your usual amount of regular bread crumbs with these Panko bread crumbs in your favorite meatloaf recipe.
- Mix these Panko bread crumbs with olive oil and your favorite seasonings and sprinkle on top of casserole in the last few minutes of baking.
- Panko Crispy Bread Crumbs come in two varieties – 'Plain' and 'Italian Style'. I prefer the Italian Style because they are so deliciously seasoned that no additional seasonings are needed. The Plain version is good if there are specific seasonings you prefer to add to your bread crumbs.
|Panko Coated Pork Chop Dinner|
My teenage grandson's favorite meal served by his G-MA (the grandmother name he calls me) is pork chops and white rice with butter, along with applesauce. Here is a sample of our Panko-coated pork chop dinner.
Panko Fried Shrimp Recipe
|Panko Fried Shrimp|
For your dining pleasure (and a tasty way to duplicate the delicious deep-fried shrimp meal my daughter-in-law J made me), here is a recipe for Panko Fried Shrimp from AllRecipes.
Recipe: Japanese-Style Deep-Fried Shrimp
1 pound medium shrimp, peeled (tails left on) and deveined
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 cup all-purpose flour
1 teaspoon paprika
2 large eggs eggs, beaten
1 cup panko crumbs
1 quart vegetable oil for frying
Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.
Yield: 4 servings
The Progresso brand has been around for more than 80 years. Begun by the merging of two prominent Italian importing companies in New Orleans in 1925, they specialized in canned Italian food products. They are most known for their soups, as well as canned tomato products, olive oil, spaghetti, ravioli and beans. Progresso was acquired by Pillsbury in 1988 and today it is in the General Mills family of products.
Where to Purchase:
Progresso Panko Crispy Bread Crumbs are available on Amazon, which is convenient as it is delivered right to your door. And, in addition, besides the single packages, it is also available in bulk (6 and 12 box units).
Wherever you purchase your Panko Crispy Bread Crumbs, it is a very tasty product to have on hand for all the reasons I mentioned above.
For more Recipe Reviews, check out ReviewThisReviews: Recipes
(c) Written by Wednesday Elf (11/7/2020)
FOLLOW US ON: