Type what you have

Ingredients

• ✓ panko bread crumb
• olive oil
• parmesan cheese
• egg
• basil
• parsley
• salt
• black pepper
• cayenne pepper
• nutmeg
• ricotta cheese
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Brush 1 tablespoon oil over the bottom of a springform pan.
2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Add bread crumbs and cook until golden, 1 to 2 minutes. Stir in 1 tablespoon Parmigiano-Reggiano; cook and stir until toasted and golden brown, about 1 minute. Spread mixture over the bottom of the prepared pan.
3. 3 Whisk eggs in a bowl until pale yellow, thick, and frothy. Stir in basil, parsley, salt, black pepper, cayenne, and nutmeg. Whisk in ricotta cheese and 1 ounce Parmigiano-Reggiano. Drop spoonfuls of mixture into the pan and spread over bread crumbs. Gently tap the pan against a work surface to settle ricotta layer. Sprinkle remaining 2 tablespoons Parmigiano-Reggiano over top and drizzle with remaining 1 tablespoon oil.
4. 4 Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to loosen the sides. Cool in the pan for 15 to 20 minutes. Unlatch and remove the ring.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place a wire rack onto baking sheet; place tart onto the rack.
6. 6 Broil under the preheated broiler until golden brown, 2 to 3 minutes. Cut into six pieces to serve.

By John Mitzewich

Ingredients

• ✓ panko bread crumb
• egg
• milk
• sugar
• vanilla extract
• white bread
• butter
• vegetable oil
• butter
• maple syrup

Instructions

1. 1 Beat eggs together with milk, sugar and Vanilla extract in shallow bowl until well blended. Place panko in pie pan or shallow dish. Dip each bread slice into egg mixture, thoroughly coating both sides; then coat both sides of bread slices with bread crumbs. Place on large wire rack.
2. 2 Add butter and oil into 17-1/4 x 11-1/2-inch jellyroll pan. Place pan in 400 degrees F. oven 1 to 2 minutes, or until butter melts. Remove pan from oven.
3. 3 Place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture.
4. 4 Return to oven and bake 15 minutes. Turn bread slices over and bake 10 minutes longer, or until golden brown.
5. 5 Serve with butter and maple syrup.

By Kikkoman

Ingredients

• ✓ panko bread crumb
• cooking spray
• zucchini
• basmati rice
• havarti cheese
• parmesan cheese
• milk
• egg
• sriracha sauce
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a shallow 2-quart baking dish with cooking spray.
2. 2 Combine zucchini, cooked rice, Havarti, and Parmesan in a large bowl. Blend milk, egg yolks, Sriracha, salt, and pepper in a smaller bowl, then pour over the rice mixture and mix to combine.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Fold into the egg yolk-rice mixture. Pour into the prepared baking dish.
4. 4 Bake in the preheated oven for 25 minutes. Sprinkle panko across the top and continue to bake until browned and set, about 10 more minutes.

By Christine Bauer

Ingredients

• ✓ panko bread crumb
• egg
• white vinegar
• vegetable oil
• all-purpose flour
• egg
• salt
• black pepper
• pickled red onion
• green onion
• red pepper flake

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a saucepan with cold water and place over medium heat. Stir in vinegar and bring to a gentle, slow simmer. Working with one egg at a time, crack an egg into a ramekin or measuring cup for easier transfer.
3. 3 Stir the water vigorously to create a whirlpool effect. As the whirlpool is turning, drop the egg into the center of the water. Continue to stir gently, cooking until the egg white turns opaque.
4. 4 Using a slotted spoon, carefully remove the egg from the water and move to a paper towel-lined plate to drain. In a medium saucepan, heat oil to 375 degrees F (190 degrees C).
5. 5 Meanwhile, set up a dredging station with 3 separate bowls. To the first bowl, add the flour. Beat 2 eggs with salt and pepper in a second bowl. Add breadcrumbs to the third bowl.
6. 6 Carefully dip the cooled egg first into the flour, second into the egg mixture, and last into the breadcrumbs, coating egg on all sides at each station.
7. 7 Using a slotted spoon, carefully drop the egg into the hot oil and fry until golden brown, 2 to 3 minutes, being careful not to overcook. Drain on a paper-towel lined plate.
8. 8 Garnish with pickled red onions, green onions, and red pepper flakes. Serve immediately.

By Annie Campbell

Ingredients

• ✓ panko bread crumb
• greek yogurt
• mango chutney
• mayonnaise
• salt
• pepper
• curry powder
• cayenne pepper
• pork sausage
• egg
• flour
• egg
• cooking spray

Instructions

1. 1 Make the dipping sauce: Combine yogurt, chutney, mayonnaise, salt, pepper, curry powder, and cayenne in a small bowl. Refrigerate until ready to use.
2. 2 Make the Scotch eggs: Divide pork sausage into 6 even portions. Flatten each portion into a thin patty. Place 1 hard-boiled egg in the middle of each patty and wrap sausage around eggs, sealing all sides. Set aside.
3. 3 Preheat the air fryer to 390 degrees F (200 degrees C).
4. 4 Place flour in a small bowl, beaten eggs in another small bowl, and panko on a plate. Dip each sausage-wrapped egg into flour, then dip into beaten egg, letting the excess drip off. Roll in panko and place on a plate.
5. 5 Spray the air fryer basket with cooking spray. Arrange eggs in the basket in a single layer without overcrowding; cook in batches if necessary. Cook in the preheated air fryer for 12 minutes, turning eggs over halfway through. Repeat with remaining eggs.
6. 6 Serve with dipping sauce.

By France C

Ingredients

• ✓ panko bread crumb
• egg yolk
• lemon
• hot pepper sauce
• butter
• salt
• black pepper
• balsamic vinegar
• honey
• corned beef hash
• egg
• parsley
• olive oil
• egg
• white vinegar
• arugula

Instructions

1. 1 Place egg yolks, lemon juice, and hot sauce in a blender. Blend until eggs are a pale yellow, about 30 seconds to 1 minute. While the motor is running, add the butter in a slow steady stream until it is all incorporated. Season with salt and pepper to taste.
2. 2 Combine the balsamic vinegar and honey in a small pan. Bring to a boil over high heat; reduce heat to medium and let simmer until reduced by about half, 20 to 30 minutes, stirring occasionally. Remove from heat.
3. 3 Combine corned beef hash, beaten egg, breadcrumbs, and parsley in a mixing bowl.
4. 4 Heat the olive oil in a large skillet over medium-high heat. Measure corned beef mixture into 6 patties using a 1/4-cup measuring cup. Place them in skillet; Reduce heat to medium. Fry until just starting to brown, about 3 minutes per side. Remove from heat.
5. 5 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
6. 6 To plate, place one hash cake on a plate, top with a handful of arugula. Place a poached egg over the arugula and drizzle with hollandaise and glaze. Season with salt and pepper.

By Elizabeth

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