Magic Meals With Panko Bread Crumbs

Article by author Laura Hill Timpanaro

I recently fell in love with Panko bread crumbs.  

These Japanese style crumbs make the coating used in tempura, it's light crunchy and absorbs a lot less oil than traditional bread crumbs.  You can form a patty out of almost any ingredient combination.  The ones I made today are pre-cooked chicken grilled with salt and pepper, grated zucchini, grated carrots and a little chopped onion.

If you are looking for a conventional recipe stop here. I'm like a Zen cook who grabs spices from the pantry and drops them in.  I will tell you how I made this though, also note I've done the same with all veggie servings using eggplant and squash. I like to use the carrots to balance out the bitterness of some of the vegetables with a little sweetness.

Panko Crusted Chicken Patties

First, finely chop one pre-cooked chicken breast and put in a large mixing bowl. Grate in 1/4-cup zucchini, two fat peeled baby carrots and two slices of medium yellow onion, diced.  Add a dash of salt, pepper and garlic salt.  Mix in one egg, this is what binds the patty together.  Add 1/2 cup Panko bread crumbs. They have to be Panko or it won't work, I got mine at Stop-n- Shop.  Mix together.  Form a ball then press into a patty 2-3 inches across.  The patty should hold its shape, loosely.  If they don’t add a little more Panko bread crumbs.  I set my patties on a paper towel to remove excess moisture while heating up a shallow pan. Use olive oil to cover the bottom then gently place the patties in.  Cook for three minutes on med-high to high, on each side until golden brown and viola! A delicious, nutritious low fat meal, side dish or snack your whole family will love! 

Later today I’ll be making mozzarella sticks with my ten year old daughter Kayla, I'll let you know how we make out!

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