There are so many times when I’m making a recipe and the thing that I know would take it to the next level is toasted breadcrumbs (example one: broccoli parmesan orzo).
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.
This recipe is so easy, and I’ll walk you through the simple steps, as well as offer ingredient suggestions, so you can make homemade toasted breadcrumbs whenever you say “Hmm, this could use some texture.“
While you could stop there, I recommend adding garlic powder and maybe a pinch of onion powder for added flavor. And definitely some dried herbs, depending on the recipe you’ll be using them on. An Italian herb blend or Herbs de Provance are lovely, versatile additions.
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.
Like it spicy? Take things up a notch with a little red pepper flakes or freshly ground black pepper.
Any sized skillet will work for this recipe; the larger the skillet, the more spread out the breadcrumbs will be, and the faster they will toast. I usually use my 10-inch cast iron skillet, but a small stainless steel skillet works too.
Melt the butter, or heat the oil, in the pan over medium-low heat. Add the panko and seasonings, stirring to coat them completely with the butter.
Spread the crumbs in an even layer to encourage the most toasting. Consider lowering the heat to low if it seems to be too hot – the important thing is to not burn the breadcrumbs. Slowly, they will begin to toast and become fragrant.
Stir them and spread in another even layer, continuing to stir more frequently the more toasted they get. It should take only about 3-4 minutes until the breadcrumbs are a golden brown color.
If adding parmesan cheese, let the toasted breadcrumbs cool slightly before tossing in the grated cheese; this ensures it doesn’t immediately melt and turn into a gloopy mess.
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.
Allow any leftover toasted breadcrumbs to cool completely before storage. Place them in an airtight container (glass jars work perfectly) and store at room temperature for 3 days. If they have parmesan cheese, store them in the fridge.
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.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Panko doesn’t always have to be fried to get that crunchy goodness, as evidenced by these breaded chicken cutlets and zucchini fries which are both made in the oven. Pro tip: The key is toasting the panko until golden, then breading and baking the final dish.
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.
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.
Any sized skillet will work for this recipe; the larger the skillet, the more spread out the breadcrumbs will be, and the faster they will toast. I usually use my 10-inch cast iron skillet, but a small stainless steel skillet works too.
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.
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.
Spread the crumbs in an even layer to encourage the most toasting. Consider lowering the heat to low if it seems to be too hot – the important thing is to not burn the breadcrumbs. Slowly, they will begin to toast and become fragrant.
Perfectly Toasted Panko Breadcrumbs with Chef G.S. Argenti
FAQ
Does panko need to be cooked?
How do you keep panko crispy?
Will panko 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.
What to do with panko crumbs?
Sprinkle panko on top of baked dips, casseroles, egg bakes, or baked mac and cheese baking. Or toast the crumbs in a pan with a little oil or butter. Season with garlic and herbs to make a version of pangrattato, a crispy breadcrumb topping known as the poor man’s parmesan in Italy.
Are toasted garlic panko breadcrumbs good?
Versatile: These toasted garlic panko breadcrumbs are perfect for a range of dishes, from pasta to salad. Easy to make: With only three ingredients and ten minutes of cooking time, this recipe is simple and quick to whip together whenever you need it. Long shelf life: The breadcrumbs can be stored for months, so they’re always ready!
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.