PANKO DIET RECIPES

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FRESH PANKO RECIPE | ALLRECIPES



Fresh Panko Recipe | Allrecipes image

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

Categories     Everyday Cooking    More Meal Ideas    DIY

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 20 servings

Number Of Ingredients 1

1 loaf white bread, torn

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, CarbohydrateContent 11.5 g, FatContent 0.7 g, FiberContent 0.5 g, ProteinContent 1.7 g, SaturatedFatContent 0.2 g, SodiumContent 154.6 mg, SugarContent 1 g

PAN-FRIED ZUCCHINI CHIPS RECIPE | EATINGWELL



Pan-Fried Zucchini Chips Recipe | EatingWell image

Fresh zucchini slices are battered in crispy panko and pan-fried until golden brown and crunchy. You can eat them with a fork, but popping these zucchini chips by the slice is perfectly acceptable. Serve with a dollop of creamy dressing for a simple summer vegetable side.

Provided by Carolyn Casner

Categories     Healthy Finger Food Recipes

Total Time 40 minutes

Number Of Ingredients 8

? cup all-purpose flour
3 eggs, beaten
1 cup whole-wheat panko or breadcrumbs
? cup grated Parmesan cheese
Zest of 1 lemon
2 medium zucchini, cut into 1/4-inch-thick slices
½ cup avocado oil, divided
½ teaspoon coarse kosher salt

Steps:

  • Preheat oven to 175 degrees F. Place a wire rack inside a large rimmed baking sheet.
  • Place flour and eggs in separate shallow bowls. Combine panko (or breadcrumbs), Parmesan and lemon zest in a third shallow bowl. Dredge zucchini slices in the flour, shaking off any excess. Next, dip the zucchini in the eggs, turning to coat. Then, dredge in the breadcrumb mixture.
  • Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add about one-fourth of the zucchini rounds. Cook, turning once, until browned and crispy, 1 to 2 minutes total. Transfer to the prepared rack and baking sheet and place in the oven to keep warm. Repeat with the remaining zucchini, adding the remaining 1/4 cup oil halfway through. Sprinkle with salt and serve immediately.

Nutrition Facts : Calories 227.1 calories, CarbohydrateContent 13.2 g, CholesterolContent 72.6 mg, FatContent 16.9 g, FiberContent 1.7 g, ProteinContent 5.9 g, SaturatedFatContent 2.8 g, SodiumContent 247.1 mg, SugarContent 1.5 g

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BAKED PANKO-CRUSTED FISH FILLETS RECIPE
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SHEET PAN BAKED HADDOCK WITH PANKO HERB CRUST ...
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From rachaelroehmholdt.com
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BUTTERY STUFFED ARTICHOKES (WITH PANKO BREADING!) - SPEND ...
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From spendwithpennies.com
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PANKO & SAGE-CRUSTED PORK CUTLETS WITH HOT GREENS & BEANS ...
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From cleaneatingmag.com
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