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Ingredients

• ✓ panko bread crumb
• zucchini
• spread
• parmesan cheese

Instructions

1. 1 Heat oven to 425 degrees F. Brush baking sheet with additional Country Crock® Spread; set aside.
2. 2 Toss zucchini with Spread in large bowl until coated. Combine crumbs and Parmesan on plate. Coat zucchini with crumb mixture; arrange on prepared baking sheet.
3. 3 Bake 15 to 20 minutes until lightly browned and crumbs are crisp. Serve, if desired, with salsa or ketchup.

By Country Crock

Ingredients

• ✓ panko bread crumb
• zucchini
• salt
• egg
• parmesan cheese
• italian seasoning

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Season zucchini with salt; set aside.
3. 3 Place beaten eggs in a shallow bowl. Mix together bread crumbs, Parmesan cheese, and Italian seasoning in a second shallow bowl.
4. 4 Dip zucchini in beaten eggs, then press into bread crumbs to coat. Gently toss between your hands to remove excess bread crumbs.
5. 5 Arrange breaded zucchini in a single layer on the prepared baking sheet.
6. 6 Bake zucchini in the preheated oven until golden brown, about 15 minutes.

By Jennifer Conley

Ingredients

• ✓ panko bread crumb
• baby spinach
• water
• butter
• flour
• salt
• half-and-half
• onion
• granulated garlic
• ancho chile powder
• cayenne pepper
• cheese

Instructions

1. 1 Place spinach and water in a microwave-safe steamer. Microwave until spinach is wilted down, about 2 minutes. Drain off liquid and set spinach aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt butter in a small saucepan over medium heat and whisk in flour to create a paste. Season with salt. Pour in half-and-half, whisking continuously until smooth. Add onion, garlic, ancho chile powder, and cayenne, whisking until incorporated. Add spinach.
4. 4 Set aside 2 tablespoons habanero-flavored cheese. Stir remaining cheese into the spinach mixture and spoon into a small oval baking dish. Sprinkle with reserved cheese and bread crumbs.
5. 5 Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and broil until golden brown, 1 to 2 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ panko bread crumb
• butter
• garlic powder
• tomato
• olive oil
• salt
• black pepper
• blue cheese

Instructions

1. 1 Set an oven rack 4 to 5 inches from the heat source and preheat the oven's broiler.
2. 2 Melt butter in a small skillet over medium heat. Stir in panko bread crumbs and garlic powder until well combined and cook until bread crumbs are very lightly browned, 1 to 2 minutes. Remove from heat.
3. 3 Cut tomatoes in half lengthwise and place on a baking sheet, cut sides up. Brush with olive oil and sprinkle with salt and pepper. Broil tomatoes until warmed through and lightly browned, about 3 minutes.
4. 4 Finely chop blue cheese if there are any large chunks. Sprinkle on top of tomatoes, then top with bread crumb mixture. Broil until cheese is melted and bread crumbs are golden brown, about 1 more minute. Watch carefully, as bread crumbs can burn quickly.

By France Cevallos

Ingredients

• ✓ panko bread crumb
• cauliflower
• cheddar cheese
• egg
• green onion
• salt
• black pepper
• paprika
• olive oil

Instructions

1. 1 Place grated cauliflower, Cheddar cheese, egg, panko, green onion, salt, pepper, and paprika in a large bowl. Mix until combined; mixture will be very crumbly.
2. 2 Heat olive oil in a large skillet over medium-high heat until hot. Scoop up some cauliflower mixture using an ice cream scoop; pat into a flat patty. Gently place patty in hot oil; reduce heat to medium. Repeat with remaining mixture. Cook until a golden brown crust forms, about 5 minutes per side. Remove to a platter and serve immediately.

By Elizabeth

Ingredients

• ✓ panko bread crumb
• olive oil cooking spray
• egg
• salt
• black pepper
• mashed potato
• all-purpose flour
• cheddar cheese
• all-purpose flour
• chive

Instructions

1. 1 Set air fryer to 380 degrees F (190 degrees C) and allow it to heat while making the potato cakes.
2. 2 If using a basket style air fryer, cut two pieces of heavy duty aluminum foil about 4 inches wide and 16 inches long to form a foil sling. Spray the sling with cooking spray. For a tray or rack style air fryer, cut the long edges of the foil to fit the tray or rack.
3. 3 Crack egg into a mixing bowl and lightly beat with salt and pepper.
4. 4 Mix in cold mashed potatoes, 2 Tablespoons flour, and Cheddar cheese. Divide potato mixture into 6 equal-sized portions.
5. 5 Combine panko and 1/2 cup flour on a plate.
6. 6 Set a portion of the potato mixture onto the plate and flatten it into a cake, about 4 inches across. Gather up some flour and panko and pat into the top. Place on the oiled foil sling.
7. 7 Continue until all the potato cakes are formed and placed on the oiled slings, three patties close together on each sling. Leave enough foil on both ends of the sling to help lift the cakes in and our of the basket. See note. Liberally spray the tops of the cakes with olive oil.
8. 8 Carefully lift each sling and place it into the basket of the air fryer, allowing the ends of the foil to come up the sides of the basket. (See Cook's Note).
9. 9 Air fry until desired doneness is achieved, about 10 minutes.
10. 10 Carefully remove the slings from the air fryer. Use a spatula to place the cakes on a serving plate, sprinkle with chives, and serve.

By Bibi

Ingredients

• ✓ panko bread crumb
• ✓ panko bread crumb
• green bean
• egg
• egg white
• kosher salt
• black pepper
• parmesan cheese
• garlic powder
• olive oil cooking spray
• mayonnaise
• sriracha sauce
• lemon juice

Instructions

1. 1 Wash green beans and dry thoroughly.
2. 2 Whisk together eggs and egg white in a shallow bowl until just frothy. Whisk in 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. 3 Combine seasoned and regular panko, Parmesan cheese, garlic powder, and remaining salt and pepper in another shallow bowl; mix well.
4. 4 Coat 1/3 of the beans lightly with the egg mixture, then toss in the bread crumb mixture until well coated. Place in a single layer in an air fryer basket and spray lightly with olive oil spray.
5. 5 Air-fry at 400 degrees F (200 degrees C) until beans are golden and crunchy, about 6 minutes.
6. 6 Repeat Steps 4 and 5 to coat and air-fry the remaining beans.
7. 7 Stir together mayonnaise, Sriracha, and lemon juice in a small bowl until well combined. Serve with the air-fried green beans.

By Nicole McLaughlin

Ingredients

• ✓ panko bread crumb
• hot sauce
• all-purpose flour
• brown sugar
• grill seasoning
• salt
• black pepper
• milk
• egg
• green tomato
• vegetable oil

Instructions

1. 1 Pour hot sauce into a small dish. Combine flour, brown sugar, grill seasoning, salt, and black pepper in a separate small dish. Beat milk and eggs together in another small dish. Add panko to a separate shallow dish. Arrange the dishes in a line, respectively.
2. 2 Dip 1 side tomato slices in hot sauce; press both sides into flour mixture to coat. Dip slices in milk mixture; gently press into panko to coat. Arrange coated tomatoes on a baking sheet; do not stack. Refrigerate until chilled, about 30 minutes.
3. 3 Heat oil in a deep fryer or a cast-iron skillet to 375 degrees F (190 degrees C). Fry tomato slices in hot oil until golden brown, 2 to 3 minutes per side.

By d newman

Ingredients

• ✓ panko bread crumb
• carrot
• orange juice
• water
• coriander
• salt
• black pepper
• butter
• orange zest
• garlic
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cut carrots on an extreme bias into long 3/8-inch-thick slices. Arrange in a 9x13-inch baking dish. Add orange juice, water, coriander, and salt and pepper; toss to coat.
3. 3 Roast until tender, 30 to 35 minutes, turning halfway through roasting time and drizzling with 1 tablespoon melted butter (and adding additional water if juices begin to scorch).
4. 4 Meanwhile, stir together bread crumbs, remaining 1 tablespoon melted butter, orange zest, and garlic in a small bowl. Sprinkle over carrots; roast until panko is lightly browned, about 5 minutes more. Garnish with chopped parsley leaves.

By VirginiaWillis

Ingredients

• ✓ panko bread crumb
• chicken breast
• salt
• pepper
• all-purpose flour
• egg
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Season chicken breasts on both sides with salt and pepper.
3. 3 Place flour, beaten egg, and panko crumbs into separate shallow dishes.
4. 4 Coat chicken breasts in flour, shaking off any excess; dip into egg, and then press into panko crumbs until well coated on both sides.
5. 5 Heat oil in a large skillet over medium-high heat. Place chicken in the hot oil, and fry until golden brown, 3 or 4 minutes per side. Transfer to a paper towel-lined plate to drain.
6. 6 Serve and enjoy.

By sakuraiiko

Ingredients

• ✓ panko bread crumb
• egg
• avocado oil
• salt
• pork sirloin chop
• avocado oil cooking spray
• rice
• savoy cabbage
• tonkatsu sauce

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Stir together eggs, avocado oil, and salt in a small bowl. Place panko crumbs on a separate plate.
3. 3 Set a length of parchment or waxed paper about 15 inches long on a platter or cutting board.
4. 4 Dip each pork chop into the egg mixture, allowing excess to drip back into the bowl, then turn chops in panko crumbs. Cover the top of the chop with crumbs and press down to encourage them to stick. Place coated chops on the prepared parchment or waxed paper. Repeat until all chops are coated with panko crumbs on both sides.
5. 5 Spray both sides of each pork chop with cooking spray and place 2 or 3 chops into the air fryer basket, depending on the size of the basket.
6. 6 Air fry for 6 minutes. Flip and cook until golden brown and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 5 minutes more. Transfer chops to a plate and keep warm. Repeat with remaining chops.
7. 7 Serve chops with rice, shredded Savoy cabbage, and tonkatsu sauce.

By Bibi

Ingredients

• ✓ panko bread crumb
• pork chop
• salt
• black pepper
• egg
• soy sauce
• all-purpose flour
• oil

Instructions

1. 1 Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
2. 2 Whisk egg and soy sauce together in a small bowl.
3. 3 Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
4. 4 Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
5. 5 Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.

By otaku

Ingredients

• ✓ panko bread crumb
• egg
• sesame seed
• mayonnaise
• soy sauce
• wasabi paste
• rice wine vinegar
• green onion

Instructions

1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a paper towel-lined plate.
3. 3 Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; add bread crumbs and green onion to yolk mixture and pulse just enough to mix evenly.
4. 4 Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.

By Mya

Ingredients

• ✓ panko bread crumb
• russet potato
• butter
• vegetable oil
• onion
• ground beef
• soy sauce
• all-purpose flour
• egg
• oil

Instructions

1. 1 Add potatoes to a large pot of salted water and bring to a boil; cook until tender, about 15 minutes. Drain and pour potatoes into a large bowl. Stir in butter and mash with a fork or potato masher. Set aside.
2. 2 Heat 1 tablespoon oil in a large skillet over medium heat. Stir in onions and cook until soft. Stir in beef and soy sauce. Cook, stirring continuously, until beef is browned and all the liquid is evaporated. Combine beef and onions with potatoes, and stir well.
3. 3 Heat 1/2 cup oil in a deep skillet or wok over medium-high heat.
4. 4 Shape potato and beef mixture into 10 similarly sized balls, then flatten into patties. Dredge patties in flour, then dip in egg, and coat with panko bread crumbs. Carefully place patties into oil and fry until golden brown on each side.

By RUBYRONG

Ingredients

• ✓ panko bread crumb
• chicken tender
• garlic salt
• all-purpose flour
• egg
• vegetable oil
• ketchup
• soy sauce
• white sugar
• worcestershire sauce
• cayenne pepper

Instructions

1. 1 Place chicken in a bowl and sprinkle with garlic salt. Toss to coat and let sit for 5 minutes.
2. 2 Meanwhile, place flour in a bowl. Place eggs in a second bowl. Place bread crumbs in a third bowl. Toss chicken in the flour, dip in the eggs, and toss in the bread crumbs.
3. 3 Heat 2 inches of oil in a cast iron pan over medium heat. Lower chicken carefully into the hot oil in batches. Fry until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
4. 4 Meanwhile, combine ketchup, soy sauce, sugar, and Worcestershire sauce in a saucepan over medium heat. Cook, stirring occasionally, until sugar has dissolved, 6 to 8 minutes.
5. 5 Serve chicken with the sauce.

By meloakley

Ingredients

• ✓ panko bread crumb
• worcestershire sauce
• ketchup
• soy sauce
• pepper
• vegetable oil
• all-purpose flour
• salt
• pepper
• egg
• chicken breast
• green onion

Instructions

1. 1 For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
2. 2 Heat oil in deep-fryer to 350 degrees F (175 degrees C).
3. 3 Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
4. 4 Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

By BASKETBALLGIRL

Ingredients

• ✓ panko bread crumb
• ketchup
• soy sauce
• brown sugar
• sherry
• worcestershire sauce
• garlic
• pork breakfast chop
• salt
• black pepper
• egg
• cooking spray

Instructions

1. 1 Make sauce: Whisk together ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic in a medium bowl until sugar is dissolved. Set sauce aside.
2. 2 Preheat an air fryer to 350 degrees F (175 degrees C).
3. 3 Prepare pork chops: Lay pork chops on a clean work surface; season with salt and pepper.
4. 4 Beat eggs in a flat dish. Place bread crumbs in a separate flat dish.
5. 5 Dip a pork chop in beaten eggs, then dredge in bread crumbs. Dip again in eggs, then press in bread crumbs to thoroughly coat. Repeat with remaining pork chops.
6. 6 Place pork chops in the basket of the preheated air fryer and spray the tops with nonstick cooking spray. Air-fry for 10 minutes. Flip chops over using a spatula and spray the tops with nonstick cooking spray again. Air-fry for 10 more minutes. An instant-read thermometer inserted into the center of pork chops should read 145 degrees F (63 degrees C).
7. 7 Transfer pork chops to a cutting board and slice. Serve with sauce.

By Soup Loving Nicole

Ingredients

• ✓ panko bread crumb
• ketchup
• soy sauce
• brown sugar
• sherry
• worcestershire sauce
• garlic
• chicken breast
• salt
• black pepper
• egg
• cooking spray

Instructions

1. 1 Gather the ingredients.
2. 2 Prepare sauce: Whisk ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic together in a bowl until sugar has dissolved. Set katsu sauce aside. Preheat an air fryer to 350 degrees F (175 degrees C).
3. 3 Meanwhile, lay chicken pieces on a clean work surface. Season with salt and pepper.
4. 4 Place beaten eggs in a flat dish or shallow bowl. Pour bread crumbs into a second flat dish. Dredge chicken pieces in egg and then in bread crumbs. Repeat by dredging chicken in egg and then bread crumbs again, pressing down so the bread crumbs stick to the chicken.
5. 5 Place chicken pieces in the basket of the preheated air fryer. Spray the tops with nonstick cooking spray.
6. 6 Air fry for 10 minutes. Flip chicken pieces over using a spatula and spray the tops with nonstick cooking spray. Cook for 8 minutes more. Transfer chicken to a cutting board and slice. Serve with katsu sauce.
7. 7 Serve with katsu sauce and enjoy!

By Soup Loving Nicole

Ingredients

• ✓ panko bread crumb
• soy sauce
• honey
• garlic
• ginger
• chicken thigh
• egg
• vegetable oil
• mayonnaise
• mirin
• honey
• dijon mustard
• soy sauce

Instructions

1. 1 Whisk 1 1/2 tablespoons soy sauce, 1 tablespoon honey, garlic, and ginger together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
2. 2 Remove chicken from marinade and shake off excess. Discard remaining marinade.
3. 3 Beat egg in a bowl until smooth. Add panko bread crumbs to a shallow bowl. Dip chicken into beaten egg. Lift up so excess egg drips back in the bowl. Press into panko until completely coated. Place the breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.
4. 4 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Lower chicken carefully into the hot oil in batches. Fry until golden brown, about 5 minutes. Transfer to paper towels to drain. Repeat with remaining chicken.
5. 5 Whisk Japanese mayonnaise, mirin, 2 tablespoons honey, Dijon mustard, and 1 tablespoon soy sauce together in a bowl; pour sauce over chicken.

By schen1

Ingredients

• ✓ panko bread crumb
• all-purpose flour
• water
• cabbage
• bacon
• egg
• sausage
• green onion
• shrimp
• cheese
• tenkasu
• vegetable oil
• soy sauce
• ketchup
• white vinegar
• mayonnaise

Instructions

1. 1 Mix flour and water together in a bowl until smooth. Stir in cabbage, bacon, eggs, sausage, green onions, shrimp, cheese, and tenkasu.
2. 2 Preheat a griddle to 400 degrees F (200 degrees C) and coat with oil.
3. 3 Pour 1/4 of batter onto preheated griddle. Cook until golden brown, about 6 minutes per side. Transfer to a serving plate. Repeat to make a total of 4 pancakes.
4. 4 Make sauce: Mix soy sauce, ketchup, and vinegar together in a small bowl. Drizzle over pancakes.
5. 5 Garnish with panko and mayonnaise.

By Stephanie Llamas

Ingredients

• ✓ panko bread crumb
• peanut oil
• egg
• all-purpose flour
• black pepper
• kosher salt
• chicken breast
• curry powder
• soy sauce
• apricot jam
• worcestershire sauce
• ketchup
• curry sauce mix
• water
• carrot
• potato
• onion
• oil

Instructions

1. 1 Make curry sauce: Heat oil in a large pot over medium-high heat. Cook onions in hot oil until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
2. 2 Remove from heat and stir in curry sauce mix until dissolved. Add ketchup, Worcestershire sauce, jam, and soy sauce. Simmer until sauce is thickened, 10 to 15 minutes.
3. 3 Meanwhile, make chicken katsu: Flatten chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper.
4. 4 Place flour onto a large plate, add beaten egg to a small plate, and place bread crumbs onto a second large plate.
5. 5 Press chicken into flour to coat, dip in beaten egg, and press in bread crumbs to coat generously.
6. 6 Heat oil in a large saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into hot oil and fry until golden brown, about 3 minutes per side. An instant-read thermometer inserted into a cutlet should read 165 degrees F (75 degrees C).
7. 7 While chicken is cooking, stir curry powder into sauce until incorporated.
8. 8 Slice chicken into strips and spoon curry sauce over the top to serve.

By Dav3d

Ingredients

• ✓ panko bread crumb
• paprika
• white sugar
• soy sauce
• cooking sake
• tamari
• seaweed
• potato starch
• ginger
• red miso paste
• egg
• carrot
• green onion
• ground chicken
• sesame seed
• brown sugar
• mirin
• cooking sake
• tamari
• garlic
• ginger
• vegetable oil

Instructions

1. 1 Heat oil in a small pot over low heat. Add 1 teaspoon ginger and garlic; cook and stir until slightly browned, about 2 minutes. Stir in 1/4 cup tamari, 1/4 cup sake, mirin, brown sugar, and sesame seeds; simmer until glaze is slightly thickened, about 5 minutes.
2. 2 Combine ground chicken, green onions, carrot, bread crumbs, egg, miso paste, 2 tablespoons ginger, potato starch, seaweed, 1 tablespoon tamari, 1 tablespoon sake, soy sauce, white sugar, and paprika in a large bowl; mix until becomes a thick paste, about 5 minutes. Roll ground chicken mixture into balls the size of your palm; flatten slightly into patties.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Cook on the preheated grill until well-browned, 3 to 4 minutes. Flip; continue cooking until browned on other side, 2 to 3 minutes. An instant-read thermometer inserted into centers should read 165 degrees F (74 degrees C).
5. 5 Brush glaze over meatballs before serving.

By garywhinton

Ingredients

• ✓ panko bread crumb
• cauliflower
• alfredo sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine cauliflower and Alfredo sauce in a 9-inch square baking dish; top with bread crumbs.
3. 3 Bake in the preheated oven until bubbly and cauliflower is tender, 30 to 35 minutes.

By Sue Cantrell

Ingredients

• ✓ panko bread crumb
• asparagus
• parmesan cheese
• cooking spray

Instructions

1. 1 Bring a pot of salted water to a boil over medium-high heat. Boil asparagus for 5 minutes. Drain in a colander and let cool until easily handled, about 5 minutes.
2. 2 Combine asparagus, breadcrumbs, and Parmesan cheese in a large bowl. Knead mixture with your hands until it is the consistency of dough. Form 1 tablespoon of the mixture into a tot. Place on a plate. Repeat with the remaining mixture. Freeze tots for 30 minutes.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C).
4. 4 Spray the basket of the air fryer with nonstick cooking spray. Place tots in the basket and spray the tops with cooking spray. Fry for 10 minutes, shaking halfway through the cook time.

By Soup Loving Nicole

Ingredients

• ✓ panko bread crumb
• parmesan cheese
• olive oil
• salt
• pepper
• chicken thigh
• pesto

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine panko, Parmesan cheese, olive oil, salt, and pepper in a bowl.
3. 3 Place chicken thighs onto the prepared baking sheet and coat each side with pesto. Press panko mixture onto chicken.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By RainbowJewels

Ingredients

• ✓ panko bread crumb
• ranch salad dressing
• chicken breast
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Pour the Hidden Valley® Original Ranch® Dressing into a large bowl.
3. 3 Add the chicken to the bowl of dressing and mix until the chicken is evenly coated.
4. 4 In a shallow bowl, add the breadcrumbs, Cheddar and Parmesan cheeses and stir until well combined. Dredge each breast in the bread crumb and cheese mixture.
5. 5 Arrange the chicken on a parchment-lined baking sheet.
6. 6 Bake the chicken for 20 to 25 minutes until the chicken is crisp and an internal temperature of 165 degrees F is reached.

By Hidden Valley Ranch

Ingredients

• ✓ panko bread crumb
• sriracha sauce
• water chestnut
• carrot
• cilantro
• egg
• ground chicken

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a rack and set it in a shallow baking pan.
2. 2 In a large bowl, combine panko crumbs, sriracha, water chestnuts, carrot, cilantro, and egg. Add ground chicken; mix lightly but thoroughly.
3. 3 Shape into 25 1-inch balls. Place on the prepared rack.
4. 4 Bake in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By bdweld

Ingredients

• ✓ panko bread crumb
• parmesan cheese
• zucchini
• egg
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an air fryer to 350 degrees F (175 degrees C).
3. 3 Combine panko and Parmesan cheese on a plate. Dip 1 zucchini slice into beaten egg then into panko mixture, pressing to coat. Place zucchini slice on a wire baking rack and repeat with remaining slices. Lightly spray zucchini slices with cooking spray.
4. 4 Arrange zucchini slices in a single layer in the air fryer basket, working in batches if necessary.
5. 5 Cook in the preheated air fryer for 10 minutes; flip the slices and cook 2 minutes more. Repeat with remaining zucchini slices.

By Soup Loving Nicole

Ingredients

• ✓ panko bread crumb
• bread crumb
• coconut
• cayenne pepper
• thyme
• egg
• sriracha sauce
• chicken thigh

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet.
2. 2 Place panko bread crumbs, seasoned bread crumbs, coconut, cayenne pepper, and thyme in the bowl of a food processor. Pulse until coconut resembles size of bread crumbs. Transfer to a flat bowl or dish.
3. 3 Whisk egg and sriracha sauce together in a separate bowl.
4. 4 Dip chicken pieces in crumb mixture. Coat all sides with egg mixture. Roll again in crumb mixture and place on the prepared rack. Repeat for all chicken pieces.
5. 5 Bake in the preheated oven until browned and crisp, about 20 minutes.

By Sarai Gould

Ingredients

• ✓ panko bread crumb
• pesto
• mayonnaise
• chicken breast

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk pesto and mayonnaise together in a bowl. Dredge both sides of each chicken tender in pesto mixture and coat with bread crumbs. Arrange tenders on a baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Turn chicken pieces and continue baking until chicken is no longer pink in the center and juices run clear, about 15 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole