Like coconuts and antelopes, not all bread crumbs look the same. Some are too fine. Others are bland. But panko excites us like no other pieces of ground-up white bread can. With those craggy edges, a little fat is not only hot. It makes them toasty.
Calories 109 Total Fat 7.1g (9%) Saturated Fat 2.5g (12%) Cholesterol 8mg (3%) Sodium 119mg (5%) Total Carbohydrate 9.8g (4%) Dietary Fiber 0.6g (2%) Total Sugars 0.8g Protein 1.8g Vitamin D 2mcg (10%) Calcium 26mg (2%) Iron 1mg (4%) Potassium 29mg (1%) – Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
Calories 109 Total Fat 7.1g (9%) Saturated Fat 2.5g (12%) Cholesterol 8mg (3%) Sodium 119mg (5%) Total Carbohydrate 9.8g (4%) Dietary Fiber 0.6g (2%) Total Sugars 0.8g Protein 1.8g Vitamin D 2mcg (10%) Calcium 26mg (2%) Iron 1mg (4%) Potassium 29mg (1%) – Note: Please read our Nutrition Disclaimer.
Like coconuts and antelopes, not all bread crumbs look the same. Some are too fine. Others are bland. But panko excites us like no other pieces of ground-up white bread can. With those craggy edges, a little fat is not only hot. It makes them toasty.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
The fact that it can be done in less than 5 minutes is just the icing on the cake (or the breadcrumbs on the pasta?) compared to how it suddenly transforms and elevates dishes.
It’s no secret that breadcrumbs on macaroni and cheese is like the creme de la crumb…I mean, creme. So take that fact and consider a panko topping on any cheesy or creamy pastas and you, my friend, have a match made in heaven.
Like it spicy? Take things up a notch with a little red pepper flakes or freshly ground black pepper.
If paired with pasta, I also love adding grated parmesan cheese to the toasted breadcrumbs. It doubles as a topping, because you know you were gonna add extra cheese anyway. This is also a great time to add fresh herbs like chopped parsley, thyme, sage, basil, and rosemary.
After that, you can store them in the freezer for up to 3 months. Crisp them back up on the stovetop or in the oven.
Perfectly Toasted Panko Breadcrumbs with Chef G.S. Argenti
FAQ
Do panko breadcrumbs need to be toasted?
Does panko need to be cooked?
Do you have to deep fry panko breadcrumbs?
Do panko breadcrumbs brown in the oven?
How do you cook panko breadcrumbs?
Combine the ingredients: Mix together the olive oil, panko, and garlic powder in a non-stick pan over medium-low heat. Toast to perfection: Cook the panko breadcrumbs while stirring constantly to ensure even toasting and prevent burning. Once the breadcrumbs are golden brown, transfer them to a bowl to cool completely.
Can You bake toasted garlic panko breadcrumbs?
Yes, you can make toasted garlic panko breadcrumbs in the oven. Bake them on a parchment-lined sheet at 375F for about 20 minutes until golden. Keep a close eye on them to prevent burning. Can I make toasted garlic panko breadcrumbs without oil? Yes, you can.
Do panko breadcrumbs make a good crunch?
Plus, the larger size of panko breadcrumbs results in a mouthwatering crunch you won’t be able to get enough of. Let these breadcrumbs be your secret weapon in the kitchen! Olive oil: I prefer this heart-healthy oil to add a rich flavor and help crisp up the panko.
How do you eat panko crumbs?
From pasta to veggie side dishes, this crunchy, buttery panko topping is just what they’ve been missing! Melt the butter, or heat the oil, in the pan over medium-low heat. Add the panko across the pan, sprinkle in the seasonings, and stir to coat everything with the melted butter. Spread the crumbs in an even layer to encourage the most toasting.