Type what you have

Ingredients

• ✓ panko bread crumb
• ground turkey
• basil pesto
• pecorino romano cheese
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a sheet pan.
2. 2 Combine turkey, bread crumbs, pesto, Pecorino Romano cheese, egg, salt, and pepper in a mixing bowl and mix with your hands until well combined.
3. 3 Roll mixture into small, walnut-sized meatballs. Place onto the prepared pan.
4. 4 Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes.

By Diana Moutsopoulos

Ingredients

• ✓ panko bread crumb
• egg
• italian seasoning
• basil
• salt
• black pepper
• garlic powder
• ground beef

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk eggs, Italian seasoning, basil, salt, pepper, and garlic powder in a large bowl until combined. Add ground beef and panko; mix thoroughly.
3. 3 Shape beef mixture into about 40 golf ball-sized meatballs (about 1 ½-inches). Arrange on ungreased, rimmed baking sheets.
4. 4 Bake in the preheated oven until no longer pink in centers, 10 to 15 minutes, flipping halfway through. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C).

By Love2Cook

Ingredients

• ✓ panko bread crumb
• tomato
• ground turkey
• parmesan cheese
• basil
• egg
• salt
• black pepper
• olive oil
• italian seasoning

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Add 1/2 cup diced tomatoes to a large mixing bowl and mash with a fork until broken up. Add turkey, Parmesan cheese, bread crumbs, basil, egg, salt, and pepper. Gently mix until combined, then form into 4 patties.
3. 3 Cook burgers on the preheated grill until cooked through, about 5 minutes per side.
4. 4 Meanwhile, combine remaining tomatoes, oil, and Italian seasoning in a small blender or food processor; blend until smooth. Serve on top of cooked burgers.

By heatherl

Ingredients

• ✓ panko bread crumb
• cooking spray
• eggplant
• salt
• egg
• herb seasoning
• olive oil
• onion
• garlic
• pasta sauce
• cheese blend
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.
2. 2 Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets.
3. 3 Bake in the preheated oven until eggplant is soft, about 15 minutes.
4. 4 Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray.
5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C).
7. 7 Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat.
8. 8 Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese.
9. 9 Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.

By Mama Smith

Ingredients

• ✓ panko bread crumb
• chicken breast
• salt
• black pepper
• egg
• parmesan cheese
• all-purpose flour
• olive oil
• tomato sauce
• mozzarella
• basil
• provolone cheese
• olive oil

Instructions

1. 1 Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
3. 3 Season chicken thoroughly with salt and pepper. Using a sifter or strainer, sprinkle flour over chicken breasts, evenly coating both sides.
4. 4 Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside. Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
5. 5 Heat 1/2 inch of olive oil in a large skillet over medium-high heat until it begins to shimmer. Cook chicken in batches, so you do not overcrowd the pan, until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
6. 6 Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.
7. 7 Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken rest briefly before serving.

By John Mitzewich

Ingredients

• ✓ panko bread crumb
• egg
• rice
• parmesan cheese
• butter
• italian cheese sprinkle
• salt
• black pepper
• mozzarella cheese
• italian seasoning
• salt
• black pepper
• cooking spray

Instructions

1. 1 Beat 2 eggs lightly in a large bowl. Stir in rice, Parmesan cheese, butter, cheese sprinkle, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix to combine. Cover and refrigerate the mixture for 20 minutes.
2. 2 Preheat an air fryer to 370 degrees F (187 degrees C) according to manufacturer's instructions.
3. 3 Roll mixture into 1 1/2-inch balls. Press a mozzarella cube into the center of each ball and reshape.
4. 4 Combine bread crumbs, Italian seasoning, salt, and pepper in a shallow dish. Beat remaining egg lightly in a second bowl. Dip each rice ball first into egg, then roll in the bread crumb mixture. Place rice balls in air fryer basket and spray with cooking spray.
5. 5 Cook in the preheated air fryer for 6 minutes. Increase temperature to 400 degrees F (200 degrees C) and air fry for 3 more minutes.

By thedailygourmet

Ingredients

• ✓ panko bread crumb
• all-purpose flour
• salt
• black pepper
• cayenne pepper
• egg
• olive oil
• chicken tender
• olive oil
• cherry tomato
• garlic
• basil
• onion
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.
3. 3 Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet.
4. 4 Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.
5. 5 Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.

By PMJNSTN

Ingredients

• ✓ panko bread crumb
• parsley
• water
• cornstarch
• rosemary
• anchovy paste
• garlic
• balsamic vinegar
• chicken broth
• white wine
• cooking spray
• garlic powder
• bread crumb
• water
• egg
• black pepper
• salt
• chicken tender

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Season chicken tenders with salt and pepper.
3. 3 Whisk eggs and water together in a bowl. Mix both bread crumbs and garlic powder together in a second bowl.
4. 4 Dip chicken tenders in the egg mixture, then in the bread crumb mixture, shaking off any excess crumbs. Spray tenders on both sides with cooking spray and place in the air fryer basket.
5. 5 Air-fry for 4 minutes. Flip tenders and air-fry until no longer pink in the center and the juices run clear, about 3 more minutes. The breading should be crispy and golden, and an instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
6. 6 While the tenders are cooking, combine white wine, chicken broth, balsamic vinegar, garlic, anchovy past, and rosemary for sauce in a large skillet over medium heat. Cook, stirring occasionally, until sauce reduces just slightly, about 3 minutes.
7. 7 Whisk water and cornstarch together in a small bowl; add to the sauce and cook, stirring constantly, until it starts to thicken slightly. Stir in parsley and reduce heat to low.
8. 8 Add air-fried chicken tenders to the skillet. Spoon sauce over top to coat, and warm for 1 to 2 minutes. Serve immediately.

By lutzflcat

Ingredients

• ✓ panko bread crumb
• fontina cheese
• mozzarella cheese
• green bell pepper
• yellow bell pepper
• marinara sauce
• salt
• red pepper
• garlic
• egg
• parmesan cheese
• basil
• ricotta cheese
• eggplant
• parmesan cheese
• water
• egg
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat 2 baking sheets and a 9x13-inch baking dish with cooking spray.
2. 2 Whisk 2 eggs and water together in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano cheese in a separate shallow dish. Dip eggplant slices into egg mixture, letting excess drip off. Gently press into panko mixture to adhere and coat both sides, shaking off excess. Place on the prepared baking sheets.
3. 3 Bake in the preheated oven until golden, about 30 minutes, flipping eggplant and rotating baking sheets after 15 minutes.
4. 4 Meanwhile, combine ricotta cheese, basil, 1/4 cup Parmigiano-Reggiano, 1 egg, garlic, pepper flakes, and 1/4 teaspoon salt in a bowl.
5. 5 Spoon 1/2 cup marinara sauce into the prepared baking dish. Layer 1/2 eggplant slices over sauce; sprinkle with 1/8 teaspoon salt. Top with 3/4 cup marinara sauce. Spread 1/2 ricotta mixture on top; add 1/2 bell peppers and top with 1/3 mozzarella cheese and 1/4 Fontina cheese. Repeat layers, ending with 1 cup marinara sauce. Cover dish tightly with aluminum foil coated with cooking spray.
6. 6 Bake in the preheated oven for 35 minutes.
7. 7 Remove aluminum foil; top with remaining 1/3 mozzarella cheese and 1/2 Fontina cheese. Continue baking until sauce is bubbly and cheese melts, about 10 minutes more. Cool before serving, 10 minutes.

By Jrocks

Ingredients

• ✓ panko bread crumb
• cheese blend
• marinara sauce
• angel hair pasta
• salt
• water
• olive oil
• flat-leaf parsley
• parmesan cheese
• bread crumb
• half-and-half
• egg
• chicken breast tenderloin
• cayenne pepper
• black pepper
• garlic powder
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking dish.
2. 2 Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.
3. 3 Beat egg and half-and-half thoroughly in a shallow bowl. Mix together bread crumbs, Parmesan cheese, and parsley in a second shallow bowl. Dip floured chicken tenderloins into beaten egg mixture, let excess egg drip off, then press chicken into bread crumb mixture to coat. Let breaded chicken rest on a plate to set coating, about 10 minutes.
4. 4 Heat olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center, the juices run clear, and coating is golden brown, about 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
5. 5 Bring water and 1 tablespoon salt to a boil in a large pot. Cook angel hair pasta in boiling water, stirring occasionally, until cooked through, about 5 minutes. Drain.
6. 6 Pour 3/4 cup marinara sauce into the prepared baking dish and top with cooked pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins on top. Sprinkle with Italian cheese blend.
7. 7 Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.

By janice tofuri

Ingredients

• ✓ panko bread crumb
• parsley
• cayenne pepper
• black pepper
• chicken broth
• lemon juice
• marsala wine
• all-purpose flour
• salt
• brown mushroom
• butter
• olive oil
• parmigiano-reggiano cheese
• egg
• all-purpose flour
• cayenne pepper
• black pepper
• kosher salt
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken breasts between two pieces of plastic wrap, or a cut-open zip-top bag, and use a meat pounder to flatten the meat to about 1/4-inch thickness.
3. 3 Season chicken on both sides of the chicken with salt, pepper, and cayenne, and transfer to a large plate. Sift flour over both sides of the chicken until the surface is completely coated. Transfer to a clean plate.
4. 4 Brush away any excess flour from the plate. Sprinkle about 1/4 inch of panko onto the surface of the plate.
5. 5 Pour the egg over the floured chicken and use a brush to paint evenly over the meat. Flip and repeat on the other side. Once chicken has been thoroughly coated with the egg, pick up each piece with tongs, letting the excess egg drip off, and place on the plate of panko.
6. 6 Generously sprinkle panko over the top of the chicken and press in with your hands or tongs. Flip the chicken over, and sprinkle more panko over the top. Repeat until the chicken is well breaded all over.
7. 7 Sprinkle a light coating of the Parmigiano-Reggiano over the top of the chicken and press lightly into the breading with your hands. Flip and repeat on the other side.
8. 8 Transfer to a plate sprinkled with more panko. Cover with plastic wrap and keep in the refrigerator until you're ready to pan-fry.
9. 9 To make the sauce, melt butter in a saucepan over high heat; add the mushrooms and a large pinch of salt. Cook mushrooms, stirring occasionally, until well browned, 5 to 6 minutes.
10. 10 Reduce heat to medium and stir in flour. Cook, stirring occasionally, for another 2 minutes.
11. 11 Pour in Marsala and lemon juice and use a spatula or spoon to scrape any caramelization from the bottom of the pan. Pour in chicken broth and raise heat to medium-high. Season with black pepper and cayenne and bring to a simmer. Cook the mixture, stirring occasionally, until it reduces and thickens slightly. Keep hot until needed or let cool and reheat when needed. Before serving, some freshly chopped parsley can be stirred in.
12. 12 Heat olive oil in a nonstick skillet over medium-high heat. Add the breaded chicken to the pan and reduce the heat to medium. Cook until golden brown and cooked through, about 3 minutes per side
13. 13 Serve immediately with Marsala sauce underneath or spooned over the top.

By John Mitzewich

Ingredients

• ✓ panko bread crumb
• water
• red pepper flakes
• basil
• white sugar
• red wine
• marinara sauce
• garlic
• black pepper
• salt
• garlic powder
• egg
• egg
• ground pork
• ground beef
• onion
• bell pepper
• mushroom
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add mushrooms, bell pepper, and onion. Cook and stir until vegetables are tender, 5 to 7 minutes. Remove from skillet and set aside.
2. 2 Mix ground beef, ground pork, bread crumbs, egg, garlic powder, salt, and pepper in a bowl. Divide meat mixture into four equal portions and form into burgers.
3. 3 Heat skillet over medium-high heat and brown burgers for about 4 minutes on each side. Remove burgers to a plate and set aside.
4. 4 Reduce heat to low and add garlic to the skillet. Stir until fragrant, about 30 seconds. Add marinara sauce, red wine, sugar, basil, and crushed red pepper flakes; mix to combine. Add burgers back to the skillet, spoon sauce over them, cover, and simmer for about 15 minutes.
5. 5 Check occasionally and stir in a little water if the sauce becomes too dry. Remove cover and add mushrooms, bell peppers, and onions back to the skillet. Cook until heated through, 3 to 4 minutes.

By lutzflcat

Ingredients

• ✓ panko bread crumb
• black pepper
• salt
• nutmeg
• garlic
• parmesan cheese
• egg
• spinach
• ricotta cheese
• poultry seasoning
• salt
• basil
• oregano
• black pepper
• tomato
• tomato
• tomato sauce
• garlic
• onion
• olive oil
• olive oil
• egg
• black pepper
• salt
• red pepper flakes
• onion powder
• garlic powder
• whole wheat flour
• milk
• eggplant

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place eggplant slices in a large dish and cover with salted water. Let soak, about 15 minutes. Drain and cover with milk.
3. 3 Combine flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large resealable plastic bag.
4. 4 Beat eggs lightly in a shallow bowl that is long enough for the eggplant slices to fit in.
5. 5 Combine panko, remaining 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in another large resealable plastic bag.
6. 6 Place 1 slice eggplant in flour mixture, shaking to coat. Dip in egg. Transfer to bag with panko mixture, shaking to coat. Repeat with remaining slices.
7. 7 Heat 1 tablespoon olive oil in a large skillet. Cook coated eggplant slices in batches until golden brown and crisp, about 2 minutes per side. Transfer to a cooling rack. Repeat with remaining eggplant, adding oil as needed.
8. 8 Heat 2 tablespoons oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens, about 5 minutes. Stir in tomato sauce, diced tomatoes, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt, and poultry seasoning. Reduce heat to low and cover; cook sauce, stirring occasionally, until flavors combine, 10 to 15 minutes.
9. 9 Mix ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon garlic, nutmeg, salt, and pepper together gently in a bowl to make filling.
10. 10 Spread 2 to 3 tablespoons of filling over each eggplant slice. Roll slices into logs and arrange in a single layer in a 9x13-inch baking pan. Pour tomato sauce evenly on top.
11. 11 Bake in the preheated oven until sauce is bubbly, about 30 minutes. Let stand for 5 minutes before serving.

By Stephanie Bailey

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
• 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
• 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

Ingredients

• ✓ panko bread crumb
• ground beef
• egg
• onion
• cream of mushroom soup
• beef consomme

Instructions

1. 1 Combine ground beef, egg, panko bread crumbs, onion, and 1/4 cup cream of mushroom soup in a large bowl. Divide beef mixture evenly into 6 portions; shape each portion into a 1/2-inch-thick patty.
2. 2 Heat a large nonstick skillet over medium-heat. Cook the burgers until browned, 3 to 4 minutes on each side.
3. 3 Whisk together remaining cream of mushroom soup and beef consommé in a bowl until smooth. Pour mixture over patties, then reduce heat to low. Simmer until patties are no longer pink in the center, about 20 minutes.

By imaARMYwife

Ingredients

• ✓ panko bread crumb
• all-purpose flour
• egg
• parmesan cheese
• jalapeno-stuffed green olive
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place flour in a bowl. Place beaten egg in a separate bowl. Combine bread crumbs and Parmesan cheese in a third bowl.
3. 3 Coat olives first in flour, then in egg, and finally in the bread crumb mixture.
4. 4 Place 1/2 of the olives in the basket of the air fryer. Spray the tops with cooking spray.
5. 5 Cook for 12 minutes, shaking halfway through cook time. Repeat with remaining half of olives.

By Soup Loving Nicole

Ingredients

• ✓ panko bread crumb
• mayonnaise
• dill pickle relish
• seafood seasoning
• cod

Instructions

1. 1 Combine mayonnaise, relish, and seafood seasoning in a large bowl. Add fish and gently stir to coat.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Place bread crumbs on a plate. Coat each fish stick in bread crumbs 1 at a time.
4. 4 Place fish sticks in a single layer in the basket of the air fryer, making sure none are touching. Cook for 12 minutes. Remove the basket and let rest for 1 minute before transferring fish sticks to a paper towel-lined plate. Repeat with remaining fish sticks.

By Soup Loving Nicole

Ingredients

• ✓ panko bread crumb
• ground beef
• milk
• cheddar cheese
• egg
• onion soup mix
• barbecue sauce

Instructions

1. 1 Combine ground beef, bread crumbs, milk, Cheddar cheese, egg, and dry onion soup mix in a bowl; mix until well combined. Transfer mixture to a cutting board and shape into a loaf.
2. 2 Place a trivet into a multi-functional pressure cooker (such as Instant Pot®). Pour 1/2 cup water into the pot and set loaf on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Carefully transfer the trivet to a rimmed baking sheet. Brush meatloaf with barbecue sauce. Broil for 3 to 4 minutes. Allow to rest for 5 minutes before slicing.

By thedailygourmet

Ingredients

• ✓ panko bread crumb
• egg
• sriracha sauce
• shrimp
• cajun seasoning
• vegetable oil

Instructions

1. 1 Combine eggs and Sriracha in a bowl and beat with a fork until well combined. Coat shrimp in egg batter, a few shrimp at a time.
2. 2 Pour panko into a shallow dish and mix in Cajun seasoning. Dredge shrimp in panko mixture.
3. 3 Heat oil in a Dutch oven or cast iron skillet over medium heat until hot. Add shrimp in batches without overcrowding the pan.
4. 4 Cook shrimp until panko is golden brown and the meat is opaque, about 3 minutes, depending on the size.

By CookingWithShelia

Ingredients

• ✓ panko bread crumb
• ground chicken
• french onion soup mix
• black pepper
• mozzarella
• water
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
2. 2 Combine ground chicken, bread crumbs, 4 tablespoons French onion soup mix, and pepper in a bowl; blend well. Cover and let mixture rest for 10 minutes.
3. 3 Portion chicken mixture into balls using a 1 1/2-tablespoon scoop. Press a mozzarella ball into each chicken ball and roll between your hands to enclose the cheese. Place stuffed chicken balls onto the baking sheet.
4. 4 Bake in the preheated oven until meatballs are lightly browned and cooked through, about 18 minutes.
5. 5 Meanwhile, heat remaining French onion mix, water, and cream in a saucepan over medium-high heat. Cook until slightly thickened. Serve sauce over stuffed chicken balls.

By thedailygourmet

Ingredients

• ✓ panko bread crumb
• egg
• water
• shrimp
• oil
• butter
• lime

Instructions

1. 1 Mix egg and water together to make a light egg wash. Place breadcrumbs in a shallow dish.
2. 2 Dip shrimp into the egg wash and toss into breadcrumbs.
3. 3 Heat 2 tablespoons oil in a pan over medium heat. Add shrimp and fry until firm and opaque, 4 to 6 minutes. Remove shrimp and keep warm.
4. 4 Rinse out the pan. Heat butter and remaining 2 tablespoons oil in the pan. Add lime juice; bring to a boil. Continue boiling for 1 minute. Return cooked shrimp to the pan and stir to coat with the lime sauce. Serve immediately.

By Miss Amy

Ingredients

• ✓ panko bread crumb
• chicken tender
• ranch salad dressing mix
• flour
• egg
• olive oil cooking spray

Instructions

1. 1 Place chicken in a bowl, sprinkle with ranch seasoning, and toss to combine. Let sit for 5-10 minutes.
2. 2 Place flour in a resealable bag. Place egg in a small bowl and panko bread crumbs on a plate. Preheat air fryer to 390 degrees F (200 degrees C).
3. 3 Place chicken into the bag and toss to coat. Lightly dip chicken into egg mixture, letting excess drip off. Roll chicken pieces in panko, pressing crumbs into the chicken.
4. 4 Spray basket of the air fryer with oil and place chicken pieces inside, making sure not to overlap. You may have to do two batches, depending on the size of your air fryer. Lightly mist chicken with cooking spray.
5. 5 Cook for 4 minutes. Turn chicken pieces and cook until chicken is no longer pink on the inside, about 4 more minutes. Serve immediately.

By France Cevallos