Type what you have

Ingredients

• ✓ panko crumb
• chicken breast
• egg
• garlic powder
• onion powder
• sea salt
• black pepper
• corn oil

Instructions

1. 1 Pound chicken breasts, one at a time, in a resealable plastic bag until about 1/2-inch thick.
2. 2 Lightly beat egg in a shallow bowl. Combine panko crumbs, garlic powder, onion powder, salt, and pepper in a separate shallow bowl.
3. 3 Dip chicken breasts in egg until coated, then dip in panko mixture, pressing chicken into the crumbs until fully coated. Arrange in a single layer on a plate.
4. 4 Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 2 to 3 minutes per side.

By Mazola

Ingredients

• ✓ panko crumb
• tuna steak
• carrot
• onion
• chive
• egg
• breadcrumb
• mayonnaise
• garlic salt
• black pepper
• olive oil

Instructions

1. 1 In a large bowl, mix together tuna, carrot, onion, chives, eggs, panko crumbs, and mayonnaise. Season with garlic salt and black pepper. Form into patties.
2. 2 Heat oil in a skillet over medium heat. Arrange patties in the pan and cook uncovered until golden brown, about 10 minutes per side.

By HAPALYSSA

Ingredients

• ✓ panko crumb
• flour tortilla
• cilantro
• coleslaw blend
• vegetable oil
• black pepper
• salt
• egg
• all-purpose flour
• cayenne pepper
• salt
• chipotle pepper
• adobo sauce
• adobo sauce
• chipotle chili
• mayonnaise
• cumin
• vegetable oil
• honey
• lime juice
• lime juice
• tilapia

Instructions

1. 1 Place tilapia in a flat dish; pour 1/2 cup lime juice on top. Cover and refrigerate at least 4 hours.
2. 2 Meanwhile, make honey-cumin sauce by whisking together 1/3 cup lime juice, honey, 1 tablespoon vegetable oil, and ground cumin in a small bowl; set aside until needed.
3. 3 To make chipotle mayonnaise dressing, place mayonnaise, chiles, adobo sauce, 1/4 teaspoon salt, and cayenne pepper in the bowl of a food processor; pulse until smooth. Cover and refrigerate until needed.
4. 4 Place flour, eggs, and panko crumbs in three separate shallow dishes. Season tilapia pieces with salt and pepper to taste; dip in flour to coat evenly and shake off any excess. Then dip in eggs to coat, then panko crumbs, patting to help bread crumbs hold. Set breaded pieces aside on a plate.
5. 5 Heat 1 cup vegetable oil in a deep skillet to 365 degrees F (185 degrees C). Cook fish in hot oil, turning until all sides are golden brown, and flesh is easily flaked with a fork; drain on paper towels and brush with honey-cumin sauce.
6. 6 Mix coleslaw and cilantro together in a bowl. Reserve 1/4 cup chipotle mayonnaise dressing, and pour remaining dressing over coleslaw mixture; toss to coat.
7. 7 Place tortillas on a flat surface, and spread each with 1 tablespoon of reserved chipotle mayonnaise dressing. Divide fish pieces between tortillas. Top with cilantro coleslaw.

By SCAREY76

Ingredients

• ✓ panko crumb
• egg
• milk
• garlic
• salt
• pepper
• pork chop
• vegetable oil

Instructions

1. 1 Combine eggs, milk, garlic, salt, and pepper in a medium bowl until well mixed. Place panko crumbs in a shallow bowl.
2. 2 Dip 1 pork chop in egg mixture, then press into panko crumbs to coat evenly. Dip in egg mixture again and coat with another layer of panko crumbs. Lay coated pork chop on a plate and repeat with remaining chops. If you have time, let coated chops sit for about 10 minutes so the coating will set well.
3. 3 Heat oil in a large heavy skillet over medium-high heat.
4. 4 Fry pork chops in hot oil until golden brown, about 5 minutes per side.

By SHIN98

Ingredients

• ✓ panko crumb
• shrimp
• salt
• black pepper
• garlic powder
• all-purpose flour
• paprika
• egg
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a bowl and season with salt, pepper, and garlic powder.
3. 3 Mix flour and paprika together in a shallow bowl. Place eggs in a second bowl and panko in a third bowl.
4. 4 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into flour mixture, then into egg, and finally into panko crumbs to coat.
5. 5 Fry a few shrimp at a time in the hot oil until golden brown, about 5 minutes.
6. 6 Remove with a slotted spoon and drain on paper towels before serving.
7. 7 Serve and enjoy!

By ait0shi

Ingredients

• ✓ panko crumb
• lemon juice
• honey
• mustard
• mustard
• mayonnaise
• sun-dried tomato tortilla
• almond
• green onion
• cheddar cheese
• grape
• lettuce
• bacon
• corn oil
• onion powder
• garlic powder
• black pepper
• sea salt
• egg
• chicken breast

Instructions

1. 1 Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. Transfer to a plate and cut into strips.
2. 2 Honey Mustard: Combine mayonnaise, yellow mustard, Dijon mustard, honey and lemon juice in a small bowl. Combine desired amount of chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions and sliced almonds in tortillas. Wrap up and serve.

By Mazola