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Ingredients

• ✓ panko
• milk
• egg
• ground beef
• turkey sausage
• onion
• marinara sauce
• garlic salt
• string cheese
• butter
• heavy cream
• parmesan cheese
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
2. 2 Combine panko, milk, and egg in a small bowl and allow to soften, about 5 minutes.
3. 3 Combine ground beef, sausage, onion, 3 tablespoons marinara sauce, and garlic salt in a bowl. Add panko mixture and mix by hand until combined. Pat 1/2 of the mixture into the prepared pan. Lay 2 string cheese sticks side-by-side horizontally on top, leaving about 1/2 inch from the ends of the pan; stack remaining cheese sticks on top. Cover with remaining meat mixture.
4. 4 Bake in the preheated oven for 40 minutes. Remove from the oven and cover with remaining marinara sauce. Bake for 20 minutes more.
5. 5 While meatloaf bakes, prepare Alfredo sauce. Melt butter in a saucepan over medium heat, stirring with a wooden spoon, about 1 minute. Add heavy cream and stir until combined. Add Parmesan cheese and stir until blended. Season with nutmeg.
6. 6 Remove meatloaf from the oven and allow to rest for about 10 minutes. Pour Alfredo sauce down the middle of meatloaf. Slice and serve.

By thedailygourmet

Ingredients

• ✓ panko
• pork chop
• salt
• black pepper
• oil
• all-purpose flour
• egg

Instructions

1. 1 Place pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a ¼-inch thickness (about .75 cm). Season with salt and black pepper.
2. 2 Pour ½ inch (1.25 cm) oil into a skillet; heat over medium-high heat to 375 degrees F (190 degrees C).
3. 3 Meanwhile, place flour, egg, and panko bread crumbs into 3 separate bowls; beat egg. Dredge pork cutlets in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; tap off any loose crumbs. Place breaded cutlets, unstacked, onto a plate.
4. 4 Lower cutlets carefully into the hot oil. Fry until golden brown and cooked through, about 4 minutes per side. Transfer to a paper-towel-lined plated to drain.

By AMYSMEANS

Ingredients

• ✓ panko
• salmon fillet
• lime juice
• lemon juice
• dry bread crumb
• coconut
• salt
• pepper
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place salmon fillets on a nonstick baking pan; brush juice on salmon.
3. 3 In a shallow dish, combine panko, coconut, salt, and pepper. Dredge each salmon fillet in panko mixture and return to the baking pan. Spread leftover crumbs on top of each salmon fillet. Coat with cooking spray.
4. 4 Bake in the preheated oven for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ panko
• egg
• all-purpose flour
• salt
• black pepper
• garlic powder
• parmesan cheese
• razor clam
• vegetable oil

Instructions

1. 1 Place a sheet of wax paper on a flat baking sheet sized to fit in your freezer. Set aside.
2. 2 Beat eggs together in a bowl. Stir flour, salt, pepper, and garlic powder together in a second bowl. Mix panko and Parmesan cheese together in a third bowl.
3. 3 Flour clams well, shaking off any excess. Dip clams into eggs, then into panko mixture, pressing evenly onto clams. Place on the prepared baking sheet, cover with wax paper, and freeze until firm.
4. 4 Heat oil in a skillet over medium-high heat. Fry clams until lightly browned, about 1 minute on each side. Do not overcook. Place on paper towels to drain.

By Danielle Harbold

Ingredients

• ✓ panko
• sushi rice
• water
• rice wine vinegar
• white sugar
• salt
• nori
• avocado
• cream cheese
• cucumber
• salmon
• masago
• black sesame seed
• sesame seed
• hoisin sauce
• sriracha mayonnaise

Instructions

1. 1 Rinse rice in a strainer until the water runs clear. Drain.
2. 2 Combine rice and 1 1/2 cups water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
3. 3 While the rice is cooking, combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from the heat and let cool.
4. 4 When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.
5. 5 Place nori sheets on a work surface. Divide rice evenly between the sheets, then use a rice paddle to spread and flatten it out to the edges. Flip sheets so rice is facing down.
6. 6 Arrange avocado slices in a strip down the middle of each sheet. Layer with 1 1/2 cream cheese strips, 1 tablespoon panko, and 1 cucumber strip. Roll each sheet carefully, but tightly, around the fillings.
7. 7 Place thin layers of salmon on top of the rolls, then add masago and drizzle with hoisin and Sriracha mayonnaise. Sprinkle black and white sesame seeds over top. Slice each roll into 8 pieces.

By thedailygourmet

Ingredients

• ✓ panko
• greek yogurt
• roasted red pepper
• balsamic vinegar
• basil
• salt
• black pepper
• garlic powder
• garlic powder
• onion powder
• salt
• black pepper
• chicken tender
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Make the dipping sauce: Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and garlic powder in a mini food processor. Blend until smooth, then refrigerate until ready to use.
3. 3 Make the chicken tenders: In a small bowl, combine garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly.
4. 4 Toast panko in a skillet over medium-high heat until golden brown, 4 to 5 minutes. Transfer to a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders onto the prepared baking sheet.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.

By France Cevallos

Ingredients

• ✓ panko
• red bell pepper
• olive oil
• ground turkey
• onion
• mushroom
• garlic
• butter
• all-purpose flour
• salt
• black pepper
• milk
• half-and-half
• tomato
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
2. 2 Bring a large saucepan of water to a boil. Cook peppers in boiling water until slightly tender, about 3 minutes; drain and rinse with cold water until cooled.
3. 3 Heat oil in a skillet over medium heat. Cook ground turkey, onions, mushrooms, and garlic in the hot oil until turkey is completely browned; drain grease from the turkey mixture. Transfer drained turkey mixture to a bowl and return skillet to medium heat.
4. 4 Melt butter in the skillet; add flour, salt, and black pepper. Stir until smooth. Stream milk and half-and-half into the flour mixture while stirring; bring to a boil. Cook and stir the milk mixture until thickened, 1 to 2 minutes. Return turkey mixture to the skillet; add tomatoes and 2 tablespoons Cheddar cheese. Cook and stir the turkey mixture until hot and the cheese is melted, about 3 minutes; spoon into the bell pepper halves. Arrange stuffed pepper halves into the prepared baking dish; top with remaining Cheddar cheese, Parmesan cheese, and panko. Cover dish with aluminum foil.
5. 5 Bake in preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
6. 6 Switch oven to broil, remove foil, and cook peppers under the broiler until the panko is browned, about 5 minutes.

By Pam Smith

Ingredients

• ✓ panko
• crabmeat
• bread crumb
• parmesan cheese
• mozzarella cheese
• egg
• milk
• butter
• portobello mushroom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
3. 3 Gently press balls into mushroom caps and press to spread into a rounded mound atop mushrooms.
4. 4 Bake in the preheated oven until heated through and golden on top, about 30 minutes.

By rocklighting

Ingredients

• ✓ panko
• salmon
• parsley
• egg
• green onion
• worcestershire sauce
• parmesan cheese
• dijon mustard
• salad dressing
• seafood seasoning
• garlic powder
• black pepper
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mix salmon, panko, parsley, eggs, green onions, Worcestershire sauce, Parmesan cheese, Dijon mustard, creamy salad dressing, seafood seasoning, garlic powder, and pepper together in a large bowl.
3. 3 Divide mixture and shape into 8 equal-sized patties.
4. 4 Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil as needed.
5. 5 Serve and enjoy!

By Judiebug