Type what you have

Ingredients

• ✓ panko bread crumb
• egg
• salt
• chicken breast
• avocado oil cooking spray
• barbecue sauce
• green onion

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's recommendations.
2. 2 Beat egg and salt lightly in a shallow bowl or a small casserole dish. Place panko bread crumbs on a plate.
3. 3 Dip each cutlet into egg mixture, allowing excess to drip back into the bowl. Turn cutlets in panko bread crumbs so both sides are coated well, pressing the cutlets gently into the crumbs. Set on a piece of parchment paper. Spray each side with cooking spray and place in the basket of the air fryer.
4. 4 Air-fry for 5 minutes, turn, and air-fry for an additional 4 minutes. Serve with barbecue sauce and garnish with green onions.

By Bibi

Ingredients

• ✓ panko bread crumb
• egg
• milk
• black pepper
• salt
• calamari
• all-purpose flour
• vegetable oil

Instructions

1. 1 Whisk egg and milk together in a bowl. Mix panko, pepper, and salt in a shallow bowl.
2. 2 Lightly dust calamari with flour, shaking off any excess. Dip in egg mixture then panko mixture to coat. Transfer to a plate and refrigerate for 20 minutes.
3. 3 Heat oil in a saucepan or deep fryer. Deep-fry calamari in batches until light golden brown, about 3 minutes. Drain on paper towels.

By Lindsayne

Ingredients

• ✓ panko bread crumb
• firm tofu
• sesame oil
• mayonnaise
• sweet chili sauce
• sriracha sauce
• green onion

Instructions

1. 1 Place tofu onto a plate lined with several paper towels. Cover tofu with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes. Drain and discard any accumulated liquid and cut tofu into 1/2-inch cubes.
2. 2 Place cubed tofu into a large bowl and drizzle with sesame oil. Gently stir and let sit for 20 minutes.
3. 3 Meanwhile, make bang bang sauce by whisking together mayonnaise, sweet chili sauce, and Sriracha sauce in a medium bowl until smooth. Place bread crumbs in a separate bowl.
4. 4 Preheat the air fryer to 400 degrees F (200 degrees C).
5. 5 Mix tofu with 1/2 cup bang bang sauce until evenly combined. Coat tofu in bread crumbs and place in the air fryer basket, making sure tofu pieces do not overlap. Depending on the size of your air fryer, you may need to do this in batches.
6. 6 Cook in the preheated air fryer for 5 minutes. Shake and cook for 3 minutes more. Garnish with green onion and serve with remaining bang bang sauce.

By Soup Loving Nicole

Ingredients

• ✓ panko bread crumb
• shrimp
• cilantro
• garlic
• sambal chili paste
• brown sugar
• kosher salt
• fish sauce
• turmeric
• cayenne pepper
• vegetable oil

Instructions

1. 1 Combine shrimp, cilantro, garlic, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper in the bowl of a food processor; pulse until mixture begins to break down. Scrape down sides of the bowl. Continue processing until mixture is very smooth but not puréed and moves around the bowl as a mass; transfer to a mixing bowl. Cover with plastic wrap; press wrap against surface of shrimp mixture. Refrigerate until chilled, 1 to 2 hours.
2. 2 Place panko on a plate. Scoop out 8 equal-sized portions of shrimp mixture; roll in panko to coat. Shape into thin patties.
3. 3 Heat oil in skillet over medium-high heat. Add shrimp cakes, in batches; cook until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels. Repeat with remaining cakes.

By John Mitzewich

Ingredients

• ✓ panko bread crumb
• ground beef
• soy sauce
• egg
• garlic
• ginger root
• hoisin sauce
• green onion
• rice vinegar
• sesame oil
• fried rice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Combine beef, bread crumbs, 1 tablespoon soy sauce, egg, 2 cloves minced garlic, and ginger in a bowl and mix thoroughly. Form into golf-ball-sized meatballs and place on the prepared baking sheet.
3. 3 Bake in the preheated oven until meatballs are no longer pink inside, 10 to 12 minutes.
4. 4 Meanwhile, combine remaining soy sauce, remaining garlic, hoisin sauce, green onion, vinegar, and sesame oil in a small bowl. Whisk sauce until well blended.
5. 5 Place frozen fried rice bag on a plate and heat in the microwave oven until thoroughly heated, 6 to 8 minutes. Peel back film and stir. Re-cover and heat for 1 minute more.
6. 6 Transfer cooked meatballs to a serving bowl. Pour sauce over meatballs to coat. Serve meatballs over fried rice.

By Kahiki

Ingredients

• ✓ panko bread crumb
• black pepper
• garlic salt
• garlic
• green onion
• ground ginger
• carrot
• onion
• cabbage
• ground lamb
• ground beef
• black pepper
• white pepper
• hot sauce
• sugar
• sesame oil
• rice vinegar
• ginger
• soy sauce
• red wine vinegar
• garlic
• hoisin sauce

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Whisk hoisin sauce, 4 cloves garlic, red wine vinegar, soy sauce, grated ginger, rice vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper together in a large bowl.
3. 3 Mix ground beef, ground lamb, cabbage, yellow onion, panko, carrot, ground ginger, green onion, 6 cloves chopped garlic, garlic salt, black pepper, and 2 tablespoons of the hoisin sauce mixture together in a separate bowl; shape into meatballs and arrange on a jelly roll pan.
4. 4 Bake in preheated oven until no longer pink in the middle, about 25 minutes. Shake pan to turn meatballs, switch oven to Broil, and cook under the broiler until browned, about 10 minutes more. Set aside to cool.
5. 5 Transfer warm meatballs to slow cooker and pour hoisin sauce mixture over the meatballs.
6. 6 Cook on Low, stirring intermittently, for 2 to 4 hours.

By Brian Bower

Ingredients

• ✓ panko bread crumb
• coconut milk
• garlic
• soy sauce
• lime juice
• chicken breast
• coconut
• salt
• black pepper
• all-purpose flour
• egg
• mayonnaise

Instructions

1. 1 Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
3. 3 Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
4. 4 Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
5. 5 Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.

By Katie Augustitus

Ingredients

• ✓ panko bread crumb
• all-purpose flour
• salt
• black pepper
• egg
• water
• vegetable oil
• green bean
• asparagus
• red onion
• sweet pepper
• avocado
• zucchini

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) and the oven to 200 degrees F (95 degrees C).
2. 2 Combine flour, 1/4 teaspoon salt, and pepper in a shallow dish. Whisk eggs and water together in another shallow dish. Stir panko and oil together in a third shallow dish.
3. 3 Sprinkle green beans, asparagus, red onion, sweet pepper, avocado, and zucchini with remaining 1/4 teaspoon salt; dip in flour mixture, then in egg mixture, and finally in panko mixture to coat.
4. 4 Arrange half of the vegetables in a single layer in the air fryer basket. Cook until golden brown, about 8 to 10 minutes. Sprinkle with additional salt, if desired. Transfer vegetables to oven to keep warm. Repeat with remaining vegetables.

By Juliana Hale

Ingredients

• ✓ panko bread crumb
• cooking spray
• ground turkey
• green onion
• egg
• soy sauce
• brown sugar
• ginger root
• garlic
• mayonnaise
• teriyaki sauce
• white sugar
• hawaiian bread roll

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Cover a baking sheet with aluminum foil and grease with cooking spray.
2. 2 Combine turkey, 3/4 cup bread crumbs, green onions, egg, soy sauce, brown sugar, ginger, and garlic in a bowl; mix well.
3. 3 Pour remaining bread crumbs into a shallow bowl. Roll turkey mixture into sixteen 1 1/2-inch balls with wet hands and coat in bread crumbs. Flatten gently between your palms to create a patty and place on the baking sheet.
4. 4 Bake in the preheated oven until cooked through and no longer pink in the center, 20 to 25 minutes.
5. 5 Stir mayonnaise and teriyaki sauce together in a bowl. Season with sugar.
6. 6 Serve turkey sliders on Hawaiian dinner rolls with a small amount of mayo-teriyaki sauce.

By pkraus

Ingredients

• ✓ panko bread crumb
• salt
• egg
• broccoli
• cauliflower
• sweet potato
• squash
• onion
• green bean
• all-purpose flour
• soy sauce
• water
• rice vinegar
• sugar
• green onion

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
2. 2 Combine panko and salt together in a shallow bowl. Whisk eggs in a separate small bowl. Combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans together in a large bowl; add flour and toss to coat evenly.
3. 3 Shake excess flour from each vegetable piece, dip into beaten egg and press into panko mixture. Gently toss between your hands so any panko crumbs that haven't stuck can fall away. Place vegetables onto prepared baking sheet; do not stack.
4. 4 Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.
5. 5 Stir soy sauce, water, rice vinegar, and sugar together in a saucepan over medium heat until hot, 1 to 2 minutes. Remove from heat and add green onion. Serve sauce alongside vegetables.

By deb

Ingredients

• ✓ panko bread crumb
• all-purpose flour
• garlic powder
• salt
• black pepper
• clove
• egg
• lemon zest
• chicken breast
• canola oil
• white sugar
• water
• lemon juice
• cornstarch

Instructions

1. 1 Mix flour, garlic powder, salt, pepper, and cloves together in a flat dish.
2. 2 Beat eggs and lemon zest together in another flat dish. Add panko bread crumbs to a third shallow dish.
3. 3 Dip each chicken breast into the flour mixture, followed by the egg mixture and the panko mixture to coat thoroughly.
4. 4 Heat oil in a deep pan over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, turning as needed, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 While the chicken is cooking, combine sugar and water in a medium saucepan over medium heat. Let it start to warm.
6. 6 Whisk lemon juice and cornstarch together in a bowl. Add to the heated syrup and whisk to combine. Slowly turn up the heat until sauce boils and thickens.
7. 7 Pour the desired amount of sauce over each chicken breast and serve.

By Sorenwriter

Ingredients

• ✓ panko bread crumb
• chicken tender
• salt
• black pepper
• sichuan peppercorn
• salt
• cayenne pepper
• paprika
• all-purpose flour
• egg
• water
• garlic powder
• onion powder
• vegetable oil

Instructions

1. 1 Sprinkle chicken tenders with salt and pepper.
2. 2 Stir together Sichuan peppercorn powder, 1 teaspoon salt, cayenne, and paprika in a small bowl; set aside.
3. 3 Pour flour in a shallow bowl. Stir together eggs and water in a second bowl. Mix bread crumbs, garlic powder, onion powder, salt, and pepper in the third bowl.
4. 4 Dredge chicken tenders in flour, shaking off the excess. Dip tenders in the egg mixture, and then in the bread crumb mixture to coat. Place on a plate and set aside.
5. 5 Heat about 1/2-inch vegetable oil in a large, heavy skillet over medium heat until oil has a temperature of 375 degrees F (190 degrees C).
6. 6 Fry chicken tenders in batches, flipping as needed, until they're golden brown on all sides and cooked through, 3 to 4 minutes per batch. Check oil temperature in between batches so make sure it's back up to 375 degrees F (190 degrees C) before frying the next batch.
7. 7 As soon as each batch is fried, immediately season chicken tenders with Sichuan powder mixture on both sides to suit your taste; the more, the spicier.

By lutzflcat

Ingredients

• ✓ panko bread crumb
• pineapple
• ground pork
• egg
• ginger root
• soy sauce
• garlic
• water
• teriyaki sauce
• soy sauce
• cornstarch
• green onion
• sesame seed

Instructions

1. 1 Combine ground pork, bread crumbs, egg, ginger, soy sauce, and garlic in a large bowl for the meatballs. Knead gently with your fingers to combine. Cover bowl and refrigerate for 2 hours for flavors to meld.
2. 2 Peel pineapple and cut into 3/4-inch rings. Core rings and cut each ring into 1-inch wedges (you should have about 1 1/2 cups). Add pineapples to a slow cooker.
3. 3 Roll pork mixture into 12 to 16 balls and place into the slow cooker.
4. 4 Combine water, teriyaki sauce, and soy sauce in a small bowl and pour over the meatballs. It is okay for the liquid to not completely cover the meatballs.
5. 5 Cover slow cooker and cook on Low for 4 to 6 hours, or on High for 3 hours. Remove pineapple and pork balls with a slotted spoon to a bowl.
6. 6 Stir cornstarch into the sauce, whisking until well combined. Add pineapple and meatballs back into the slow cooker and cook until sauce has thickened, about 30 minutes more. Transfer mixture to a bowl and garnish with green onions and sesame seeds.

By thedailygourmet

Ingredients

• ✓ panko bread crumb
• corn oil
• sesame oil
• carrot
• green bell pepper
• onion
• soy sauce
• sake
• mirin
• sugar
• fish soup stock
• garlic powder
• ginger
• ground turkey
• ground pork
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat corn oil and sesame oil in a large skillet. Add carrots, green bell pepper, and onion; cook and stir until softened, about 5 minutes. Stir in soy sauce, sake, mirin, sugar, and fish soup stock. Mix in garlic and ginger. Let cool, 5 to 10 minutes.
3. 3 Mix turkey, pork, and eggs together in a large bowl until blended. Stir in cooled carrot mixture and bread crumbs until well combined. Press evenly into a loaf pan.
4. 4 Bake in the preheated oven until browned, about 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C); continue baking until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 30 minutes more.
5. 5 Let stand before serving, about 5 minutes.

By abslomrob

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