Haven’t you fully appreciated the potential of panko? These seven recipes from our archives will help you get there.
Eggplant parmesan without frying, above. One of the reasons I could get away with the laborious task of frying individual eggplant slices was the generous (1 cup!) Layer of panko on top of this nostalgic cheese and gravy dish. . Mixed with olive oil and fresh oregano, the breadcrumbs really shine.
Spicy Parma Chicken. Let’s continue on the Parm theme. Rather than assembling the chicken in a pan where it would inevitably be soggy, the individual cutlets are coated with a mixture of panko and finer breadcrumbs before frying. A sober garnish of sauce and cheese and a quick broiler keeps the breadcrumbs crisp.
Cod and tomato oreganata. This elegant dinner plate pairs panko with herbs, garlic and cheese for a garnish that embellishes fish and tomatoes.
Hasselback potatoes. Panko isn’t just for meat. In this amazing side, the breadcrumbs are folded in soft butter with herbs and garlic. The mixture is then applied between and over the sliced potatoes.
Milanese pork a la bitch. My colleague Olga Massov perfected this recipe so that it could reproduce a dish from one of her favorite restaurants in New York, Wildair. As with some of the other recipes here, the panko contributes to a noticeably crispy exterior. See also Crispy Sesame Schnitzel made with Chicken.
