panko bread crumbs

Light and crispy, these easy bread crumbs create the perfect crunchy coating in any recipe!

Homemade Panko

white bread

Preheat oven to 300°F.

Remove the crusts from a loaf of white bread.

Gently crumble it into coarse crumbs either with your hands, or a food processor.

Spread crumbs onto a cookie sheet.

Dry bread crumbs in the oven 7-10 minutes stirring after the first 5 minutes.

Cool completely and store a cool dry place for up to 3 months.

This meatloaf pays homage to one that was served at the old M. Wells in Long Island City, when the restaurant was in a dodgy old diner where the cooks did prep work on the lunch counters and the vents occasionally caught fire. The chef, Hugue Dufour, folded knuckles of foie gras into this marvelous Stroganoff gravy that he used to nap big loaves of aged-beef meatloaf. I’ve made versions at home with beef and lamb and pork covered in sauce made with mushrooms both wild and supermarket-bland. I’ve spooned canned foie gras into my meatloaf mixture to mimic the original, and I’ve dotted it into the finished sauce as well. That last maneuver was in truth more successful, providing pops of richness against the silkiness of the cream, but I’ve also omitted the foie entirely and no one has been the poorer for it. The adaptations hardly matter. Make a good and juicy meatloaf with the best meat you can find, and cover it with mushrooms and cream. You’ve got a meal to suggest magic.

Meatloaf Stroganoff

unsalted butter

onion,

cultivated mushrooms,

salt and black pepper,

beef

egg,

tomato paste

smoked paprika

chicken stock, homemade

Worcestershire sauce

sour cream

heavy cream

chicken-liver pâté

parsley

Heat oven to 350. Melt the butter in a large skillet or Dutch oven set over medium-high heat, and when it foams, add the onion and mushrooms. Stir to coat the vegetables with fat, season with salt and pepper and cook, stirring occasionally, until the onions are translucent and the mushrooms have started to brown, about 15 minutes. Transfer half the mushroom mixture to a large bowl, and set the skillet aside.

Make the meatloaf: Mix the panko into the mushroom mixture in the bowl, then add the meat, and mix again, making sure not to overhandle the meat. Add the egg, and mix again.

Transfer to a sheet pan, and shape the mixture into a 11-by-8-inch rectangle (it should be about the size of a sheet of paper). Bake until firm and nicely browned, approximately 1 hour.

Meanwhile, make the gravy: Return the skillet with the remaining mushroom mixture to the stove, and heat over a medium flame. When the mixture is hot and glistening, stir in the tomato paste and paprika. Cook, stirring occasionally, until the tomato paste just begins to caramelize, about 2 minutes. Stir in the stock and Worcestershire, and cook until it begins to simmer.

Put the sour cream into a medium bowl, and add to it 1/4 cup of the hot liquid from the mushroom mixture in the skillet. Stir until combined and warmed. Stir the tempered sour cream and the heavy cream into the mushroom mixture, then heat until warmed, about 5 minutes. Taste, and add salt if needed.

When the meatloaf is done, remove it from the oven, and allow to rest for 10 minutes, then place on a serving platter. Add spoonfuls of the pâté or foie gras, if using, to the gravy, then pour the mixture over the meatloaf and shower it with parsley. Serve immediately, perhaps with buttered egg noodles.

Learn how to make homemade Panko breadcrumbs.  Stored in an air-tight container these stay fresh for about 90 days. 

How to make Panko bread crumbs

bread

Preheat oven to 350 degrees.&nbsp;

Remove crusts from bread.

Grate bread by hand or pulse 1 to 2 times in a food processor. Place bread onto a baking sheet lined with parchment paper.&nbsp;

&nbsp;Bake at 350 F (150 C) for 5-7 minute. Be extra careful not to let the panko brown. Remove Panko breadcrumbs from the oven, let cool, and store in glass jars.

My tried-and-true Crispy Oven-Fried Fish Filets are perfectly seasoned, tender on the inside, and crunchy on the outside, then dipped into or topped with delicious homemade tartar sauce!

Crispy Oven-Fried Fish Filets with Dijon Tartar Sauce

fish

all-purpose flour

garlic powder

onion powder

salt

pepper

eggs (beaten)

olive oil

mayonnaise

sweet pickle relish

lemon juice

Dijon mustard (Trader Joe's)

hot sauce

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

Cut filets into small pieces, if desired.

In a shallow dish, combine the flour, garlic powder, onion powder, salt, and pepper, stirring with a fork. Place the beaten eggs and the panko bread crumbs in two separate shallow dishes.

To coat the fish, dredge each piece in the flour mixture, dip it into the beaten eggs, and finally dredge in the panko, making sure the fish is coated on all sides. Place the breaded filet on the parchment lined baking sheet. Repeat this process for each piece of fish.

Drizzle the tops of the breaded fish with the olive oil. Bake at 375 degrees for about 20 minutes or until the fish flakes easily with a fork. If you desire a more golden brown crust, once done, increase the heat and place the fish under the broiler for a couple of minutes.

In the meantime, combine the mayonnaise, pickle relish, lemon juice, mustard, and hot sauce in a small bowl. Cover and refrigerate until ready to serve.

Stuffed Salmon Recipe with Shrimp and Crab is an indulgent restaurant-style meal that is perfect for a special occasion. It is a delicious dish and you can easily make it at home. Elevate your salmon repertoire with this easy shrimp and crab stuffed salmon.

Crab &amp; Shrimp Stuffed Salmon Recipe

center cut salmon filets,

raw shrimp, peeled and deveined with tails removed, chopped into ½" pieces

oz lump crab meat,

butter oil

¼ cup bell peppers (red, green,

egg, lightly beaten

garlic cloves,

parsley,

lemon

¼ teaspoon of paprika (or Old Bay seasoning)

panko breadcrumbs

Kosher Salt and Black Pepper, to taste

Lemon wedges

Place the salmon fillets on a large cutting board and pat dry with paper towels. Drizzle both sides of the salmon fillets with 1 tablespoon of olive oil. Season with kosher salt and freshly ground black pepper, to taste.

Cut a pocket into the thick top part of each of the fillets, only going about 3/4 of the way through. Be careful not to cut all the way through the fillet. Set aside.

In a large pan, melt 1 tablespoon of butter or olive oil over medium heat. Add minced garlic cloves, stirring often, until soft and fragrant (but not brown), about 1 minute. Stir in chopped shrimp and cook, stirring often, until opaque about 2-3 minutes. Do not overcook as they will also cook in the oven. 

In a small bowl combine the cooked shrimp, lump crab meat, lemon zest, lemon juice paprika, beaten egg, panko bread crumbs, and bell peppers. Season with salt and pepper, to taste.

Arrange salmon fillets skin side down on parchment or on a sheet pan sprayed with oil, or in a lightly buttered baking dish. Pull the slit apart to fill it with the shrimp and crabmeat stuffing. Spoon a couple of heaping tablespoons of the mixture into the slit, allowing it to spill out the top of the salmon.

Bake the stuffed salmon fillet for about 15 minutes at 400 degrees F. The tops will be slightly golden. 

Serve immediately with lemon wedges and parsley for garnish. I like to serve it with a simple salad and crusty bread. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1666875748/t0xlvigjrjcvagdkfbvi.mp4

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Homemade Panko

Meatloaf Stroganoff

How to make Panko bread crumbs

Crispy Oven-Fried Fish Filets with ...

Crab & Shrimp Stuffed Salmon Re...

Top 5 panko bread crumbs recipes from across the web

The most viewed panko bread crumbs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Panko

Meatloaf Stroganoff

How to make Panko bread crumbs

Crispy Oven-Fried Fish Filets with ...

Crab &amp; Shrimp Stuffed Salmon Re...

The most viewed panko bread crumbs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Crab & Shrimp Stuffed Salmon Re...