Description
Crunchy Panko Crust delivers a light, airy, and golden crispy coating perfect for chicken, fish, or vegetables. Made with Japanese-style panko breadcrumbs, it adds superior crunch without heaviness.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts or fish fillets
- 1 1/2 cups panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
- Olive oil or cooking spray
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C) or heat a skillet over medium heat with a small amount of oil.
- Set up three shallow dishes: one with flour mixed with garlic powder, paprika, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs.
- Pat chicken or fish dry. Dredge each piece in the seasoned flour, shaking off excess.
- Dip into the beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
- For oven baking: place coated pieces on a greased baking sheet or wire rack, spray lightly with cooking spray, and bake for 20–25 minutes, flipping halfway, until golden and cooked through.
- For skillet cooking: fry coated pieces in hot oil for 4–5 minutes per side until golden and cooked through. Drain on paper towels.
- Garnish with chopped parsley if desired and serve immediately.
Notes
- Add grated Parmesan to panko for extra flavor.
- Mix chili flakes or cayenne pepper into panko for spice.
- Use gluten-free panko and flour for dietary needs.
- Substitute chicken with tofu or vegetables like zucchini or eggplant for a vegetarian option.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg