15+ Delicious Progresso Panko Bread Crumbs Recipes For Every Meal

If you’re looking to elevate your cooking game, look no further than Progresso Panko Bread Crumbs.

These light and crispy bread crumbs are a versatile ingredient that can add texture and flavor to a variety of dishes.

From appetizers to main courses and even sides, Panko bread crumbs are perfect for creating that irresistible crunch we all crave.

In this blog article, we’ll explore over 15 delicious recipes that incorporate Progresso Panko Bread Crumbs, showcasing their ability to transform everyday ingredients into mouthwatering meals.

Whether you’re a seasoned chef or a kitchen novice, these recipes are easy to follow and sure to impress your family and friends.

15+ Delicious Progresso Panko Bread Crumbs Recipes For Every Meal

Incorporating Progresso Panko Bread Crumbs into your cooking can truly elevate your meals, providing that extra layer of texture and flavor that makes every bite memorable.

From crispy vegetable fritters to flavorful Panko-crusted proteins, the recipes shared in this article offer something for everyone, whether you’re vegetarian, vegan, or a meat lover.

Experimenting with Panko bread crumbs not only enhances your dishes but also opens up a world of culinary creativity.

We hope these 15+ recipes inspire you to get cooking and explore the delicious possibilities that Panko can bring to your table.

Crispy Panko-Crusted Parmesan Chicken

This dish brings a flavorful twist to classic breaded chicken, using Progresso Panko Bread Crumbs and Parmesan for a crunchy, golden crust. Paired with your favorite dipping sauce or over a fresh salad, this recipe is sure to be a hit for dinner or lunch.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup Progresso Panko Bread Crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup flour
• 2 large eggs
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons olive oil

Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare Breading Stations: Set up three shallow dishes — one with flour, one with whisked eggs, and one with a mixture of Panko, Parmesan, garlic powder, paprika, salt, and pepper.
3. Bread the Chicken: Coat each chicken breast in flour, dip in eggs, then press into the Panko-Parmesan mixture, ensuring an even coat.
4. Cook the Chicken: Place the breaded chicken breasts on the prepared baking sheet. Drizzle each piece lightly with olive oil.
5. Bake: Bake for 20-25 minutes, or until the chicken is fully cooked (165°F internal temperature) and golden brown.
6. Serve: Serve hot with a side of fresh salad, steamed vegetables, or your favorite sauce.

This Panko-crusted Parmesan chicken delivers the perfect blend of crunchy and savory. The Progresso Panko Bread Crumbs create a light, airy crust that complements the tender chicken perfectly. Try this recipe whenever you’re looking to elevate simple chicken with a little extra texture and flavor!

Panko-Breaded Zucchini Fries with Garlic Aioli

Craving a crunchy, healthier side or snack? These Panko-breaded zucchini fries are easy to make and packed with flavor. Served with a creamy garlic aioli, this recipe offers a deliciously crisp and savory option to classic fries.

Ingredients

• 2 medium zucchini, cut into sticks
• 1 cup Progresso Panko Bread Crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup flour
• 2 large eggs
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• Olive oil spray (optional)

For the Garlic Aioli

• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 teaspoon lemon juice
• Salt and pepper, to taste

Instructions

1. Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Prepare the Aioli: In a small bowl, mix mayonnaise, garlic, lemon juice, salt, and pepper. Set aside.
3. Set Up Breading Stations: Place flour in one bowl, whisked eggs in another, and a mixture of Panko, Parmesan, salt, pepper, and Italian seasoning in a third.
4. Bread the Zucchini: Coat each zucchini stick in flour, dip in egg, and then roll in the Panko-Parmesan mixture until fully coated.
5. Bake the Fries: Place the zucchini on the baking sheet and spray lightly with olive oil. Bake for 20 minutes, turning halfway, until golden brown and crispy.
6. Serve: Serve warm with garlic aioli for dipping.

These Panko-breaded zucchini fries are a delightful, crunchy treat that’s great as a side or appetizer. The Progresso Panko Bread Crumbs provide a beautiful golden crust that pairs perfectly with the savory aioli dip. Enjoy this satisfying snack as a healthier alternative to traditional fries!

Baked Panko-Crusted Cod with Lemon Butter Sauce

This Panko-crusted cod recipe brings a light, flaky fish with a crisp, flavorful coating. Paired with a lemon butter sauce, it’s a simple yet elegant dish perfect for a family dinner or special occasion.

Ingredients

• 4 cod fillets
• 1 cup Progresso Panko Bread Crumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1/2 cup flour
• 2 large eggs
• Salt and pepper, to taste
• Zest of 1 lemon
• 2 tablespoons olive oil

For the Lemon Butter Sauce

• 1/4 cup unsalted butter
• Juice of 1 lemon
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. Preheat the Oven: Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Lemon Butter Sauce: In a small saucepan, melt butter over medium heat. Add garlic and cook for about 1 minute, then add lemon juice, salt, and pepper. Set aside.
3. Set Up Breading Stations: Place flour in one bowl, whisked eggs in another, and a mixture of Panko, Parmesan, parsley, salt, pepper, and lemon zest in a third.
4. Bread the Cod: Pat cod fillets dry with paper towels, season with salt and pepper, coat in flour, dip in egg, and press into the Panko mixture.
5. Bake the Cod: Place the cod fillets on the baking sheet and drizzle with olive oil. Bake for 15-18 minutes, until the fish flakes easily and is golden brown.
6. Serve: Drizzle lemon butter sauce over each fillet and garnish with fresh parsley or lemon wedges.

This baked Panko-crusted cod is a light yet flavorful seafood option. The Progresso Panko Bread Crumbs add an irresistible crunch, while the lemon butter sauce enhances each bite with a zesty, buttery finish. Perfect for seafood lovers, this dish is both impressive and easy to prepare!

Panko-Crusted Eggplant Parmesan

This Panko-crusted eggplant Parmesan is a delicious twist on the classic Italian dish. Layered with marinara sauce and melted cheese, it offers a satisfying, crispy texture that enhances the rich flavors of eggplant, making it a perfect vegetarian main course.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup Progresso Panko Bread Crumbs
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup flour
• 2 large eggs
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• Olive oil spray

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry with paper towels.
3. Set Up Breading Stations: In one bowl, place the flour; in another, whisk the eggs; and in the third, mix Panko, Parmesan, Italian seasoning, salt, and pepper.
4. Bread the Eggplant: Dip each eggplant slice in flour, then egg, and finally coat with the Panko mixture, pressing lightly to adhere.
5. Bake the Eggplant: Arrange the breaded eggplant on a baking sheet. Spray lightly with olive oil and bake for 20-25 minutes, flipping halfway, until golden brown.
6. Assemble the Dish: In the prepared baking dish, spread a layer of marinara sauce, add a layer of baked eggplant, sprinkle with mozzarella cheese, and repeat until all ingredients are used, finishing with cheese on top.
7. Bake: Bake for an additional 25-30 minutes, or until the cheese is bubbly and golden.
8. Serve: Let it cool for a few minutes before slicing and serving.

This Panko-crusted eggplant Parmesan is a perfect balance of textures and flavors. The crunchy Panko coating adds a delightful crispiness that pairs beautifully with the tender eggplant and rich marinara sauce. It’s a satisfying vegetarian option that will impress even the most devoted meat lovers at your dinner table!

Panko-Crusted Shrimp Tacos with Cilantro Lime Slaw

These Panko-crusted shrimp tacos offer a burst of flavor and crunch, perfect for taco night! Served with a zesty cilantro lime slaw, these tacos are not only delicious but also quick to prepare, making them a great choice for a weeknight dinner.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup Progresso Panko Bread Crumbs
• 1/2 cup flour
• 2 large eggs
• Salt and pepper, to taste
• 1 teaspoon chili powder
• Olive oil for frying
• Corn or flour tortillas

For the Cilantro Lime Slaw

• 2 cups shredded cabbage
• 1/4 cup fresh cilantro, chopped
• 1/4 cup mayonnaise
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

1. Prepare the Slaw: In a bowl, combine cabbage, cilantro, mayonnaise, lime juice, salt, and pepper. Mix well and set aside to let the flavors meld.
2. Set Up Breading Stations: Place flour in one bowl, whisked eggs in another, and a mixture of Panko, salt, pepper, and chili powder in a third.
3. Bread the Shrimp: Dip each shrimp in flour, then in the egg, and finally in the Panko mixture, pressing to ensure a good coating.
4. Fry the Shrimp: Heat olive oil in a skillet over medium-high heat. Add the breaded shrimp in batches, frying for about 2-3 minutes on each side until golden brown and crispy. Drain on paper towels.
5. Assemble the Tacos: Warm the tortillas in a skillet or microwave. Fill each tortilla with crispy shrimp and top with cilantro lime slaw.
6. Serve: Enjoy the tacos warm, garnished with extra lime wedges and cilantro if desired.

These Panko-crusted shrimp tacos are a fun and flavorful way to enjoy seafood. The crispy texture of the shrimp, combined with the refreshing slaw, creates a delightful contrast that tantalizes the taste buds. Perfect for a casual gathering or family dinner, these tacos are sure to become a staple in your recipe repertoire!

Panko-Crusted Stuffed Mushrooms

These Panko-crusted stuffed mushrooms make a fantastic appetizer or party snack, featuring a savory filling and a crispy topping. With a blend of cheeses and herbs, they are bursting with flavor and will impress your guests at any gathering.

Ingredients

• 16 large cremini or button mushrooms, stems removed
• 1 cup Progresso Panko Bread Crumbs
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• Olive oil

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a baking sheet.
2. Prepare the Filling: In a bowl, combine cream cheese, Parmesan, mozzarella, garlic, parsley, salt, and pepper. Mix until smooth.
3. Stuff the Mushrooms: Spoon the cheese mixture into each mushroom cap, filling generously.
4. Top with Panko: In a separate bowl, mix the Panko with a drizzle of olive oil. Sprinkle the Panko mixture over each stuffed mushroom.
5. Bake the Mushrooms: Place the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.
6. Serve: Serve warm as an appetizer, garnished with additional parsley if desired.

These Panko-crusted stuffed mushrooms are a crowd-pleaser that combines rich, creamy filling with a satisfying crunch. The Progresso Panko Bread Crumbs provide an irresistible texture, making these bites both delightful to eat and visually appealing. Perfect for entertaining, they are sure to be a hit at your next gathering or celebration!

Panko-Crusted Cauliflower Bites with Spicy Dipping Sauce

These Panko-crusted cauliflower bites are a fantastic, healthier alternative to traditional fried snacks. Coated in a crispy Panko shell and served with a spicy dipping sauce, they make a great appetizer or party snack that even non-vegetarians will love.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 1 cup Progresso Panko Bread Crumbs
• 1/2 cup all-purpose flour
• 2 large eggs
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Olive oil spray

For the Spicy Dipping Sauce

• 1/2 cup mayonnaise
• 2 tablespoons Sriracha sauce (adjust to taste)
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Set Up Breading Stations: Place flour in one bowl, whisked eggs in another, and a mixture of Panko, garlic powder, smoked paprika, salt, and pepper in a third.
3. Bread the Cauliflower: Dip each cauliflower floret in flour, then in the egg, and finally coat with the Panko mixture, pressing lightly to adhere.
4. Bake the Cauliflower: Arrange the breaded cauliflower on the baking sheet and spray lightly with olive oil. Bake for 20-25 minutes or until golden brown and crispy, flipping halfway through.
5. Prepare the Dipping Sauce: In a small bowl, mix together mayonnaise, Sriracha, lime juice, salt, and pepper. Adjust the spice level to your preference.
6. Serve: Serve the hot cauliflower bites with the spicy dipping sauce on the side.

These Panko-crusted cauliflower bites are a perfect balance of crunch and flavor, providing a guilt-free snack option for any occasion. The Panko coating creates a delightful texture, while the spicy dipping sauce adds a kick that keeps you coming back for more. Whether you serve them at a game day party or as a healthy snack, these bites are sure to be a hit!

Panko-Crusted Quinoa and Black Bean Patties

These Panko-crusted quinoa and black bean patties are packed with protein and flavor, making them a nutritious and satisfying meal option. Ideal for burgers or as a vegetarian dish, they are crispy on the outside and tender on the inside.

Ingredients

• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup Progresso Panko Bread Crumbs, plus more for coating
• 1/2 cup corn (fresh, frozen, or canned)
• 1/4 cup chopped onion
• 1/4 cup chopped cilantro
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 large egg
• Salt and pepper, to taste
• Olive oil for frying

Instructions

1. Prepare the Mixture: In a large bowl, mash the black beans with a fork, leaving some chunks. Add cooked quinoa, corn, onion, cilantro, cumin, chili powder, egg, salt, and pepper. Mix until well combined.
2. Form the Patties: Shape the mixture into patties, about 3 inches in diameter. Coat each patty in additional Panko bread crumbs for a crispy exterior.
3. Fry the Patties: Heat olive oil in a large skillet over medium heat. Fry the patties for about 4-5 minutes on each side until golden brown and crispy. You may need to do this in batches.
4. Serve: Serve the patties warm on a bun with your favorite toppings, or enjoy them as is with a side salad or dipping sauce.

These Panko-crusted quinoa and black bean patties are not only delicious but also incredibly versatile. The crispy Panko coating adds a satisfying crunch, while the flavorful filling offers a hearty and nutritious meal option. Perfect for meal prep or a casual dinner, these patties are sure to please everyone at the table, regardless of their dietary preferences!

Panko-Crusted Sweet Potato Fries with Maple Dipping Sauce

These Panko-crusted sweet potato fries are a delicious twist on a classic side dish. Baked until crispy and served with a sweet maple dipping sauce, they make for a perfect snack or accompaniment to any meal.

Ingredients

• 2 large sweet potatoes, cut into fries
• 1 cup Progresso Panko Bread Crumbs
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 teaspoon paprika
• Salt and pepper, to taste
• Olive oil spray

For the Maple Dipping Sauce

• 1/4 cup mayonnaise
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• Pinch of salt

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Set Up Breading Stations: Place flour in one bowl, whisked eggs in another, and mix Panko, paprika, salt, and pepper in a third.
3. Bread the Sweet Potatoes: Dip each sweet potato fry in flour, then in the egg, and finally coat with the Panko mixture, pressing to adhere.
4. Bake the Fries: Arrange the breaded fries on the baking sheet and spray lightly with olive oil. Bake for 25-30 minutes, flipping halfway, until crispy and golden.
5. Prepare the Maple Dipping Sauce: In a small bowl, mix mayonnaise, maple syrup, apple cider vinegar, and salt until well combined.
6. Serve: Serve the warm fries with the maple dipping sauce on the side for dipping.

These Panko-crusted sweet potato fries are a delightful combination of sweet and savory, making them a standout side dish or snack. The crunchy Panko coating gives them a wonderful texture, while the maple dipping sauce adds a unique touch that enhances their natural sweetness. Ideal for parties or a cozy night in, these fries are sure to impress and satisfy your cravings!

Panko-Crusted Tilapia with Mango Salsa

This Panko-crusted tilapia recipe brings together a crispy fish fillet and a fresh mango salsa, creating a deliciously light and flavorful dish. Perfect for a weeknight dinner or a casual gathering, it showcases the vibrant flavors of summer.

Ingredients

• 4 tilapia fillets
• 1 cup Progresso Panko Bread Crumbs
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• Olive oil for frying

For the Mango Salsa

• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 red bell pepper, diced
• 1 jalapeño, minced (optional)
• Juice of 1 lime
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped

Instructions

1. Prepare the Salsa: In a bowl, combine diced mango, red onion, red bell pepper, jalapeño (if using), lime juice, salt, pepper, and cilantro. Mix well and set aside to allow the flavors to meld.
2. Set Up Breading Stations: In one bowl, place the flour; in another, whisk the eggs; and in a third, combine Panko, garlic powder, paprika, salt, and pepper.
3. Bread the Tilapia: Season the tilapia fillets with salt and pepper. Dip each fillet in flour, then egg, and finally coat with the Panko mixture, pressing to adhere.
4. Fry the Fish: Heat olive oil in a large skillet over medium heat. Cook the breaded tilapia for about 3-4 minutes on each side, or until golden brown and cooked through.
5. Serve: Plate the tilapia and top with fresh mango salsa. Serve with lime wedges on the side.

This Panko-crusted tilapia with mango salsa is a delightful dish that balances crispy texture and fresh flavors beautifully. The Panko breading provides a satisfying crunch that pairs perfectly with the sweetness of the mango salsa, making it an excellent choice for a light dinner or an impressive dish for guests. Enjoy the tropical vibes with every bite!

Panko-Crusted Chicken and Spinach Stuffed Shells

These Panko-crusted chicken and spinach stuffed shells are a comforting, hearty dish perfect for family gatherings or a cozy night in. The combination of creamy cheese, tender chicken, and crispy topping makes for a delightful pasta experience.

Ingredients

• 12 large pasta shells
• 1 cup cooked chicken, shredded
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach, chopped
• 1 cup marinara sauce
• 1 cup Progresso Panko Bread Crumbs
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Cook the Pasta: Boil the pasta shells according to package instructions until al dente. Drain and set aside.
3. Prepare the Filling: In a bowl, mix shredded chicken, ricotta cheese, Parmesan cheese, chopped spinach, salt, pepper, and Italian seasoning until well combined.
4. Stuff the Shells: Fill each pasta shell with the chicken and spinach mixture and arrange them in the prepared baking dish.
5. Top with Marinara and Panko: Pour marinara sauce over the stuffed shells. In a separate bowl, mix Panko with olive oil, then sprinkle over the top for added crunch.
6. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown.
7. Serve: Let cool for a few minutes before serving, garnished with fresh basil if desired.

These Panko-crusted chicken and spinach stuffed shells offer a wonderful mix of flavors and textures, making them a family favorite. The creamy filling paired with the crispy Panko topping creates a satisfying dish that is as comforting as it is delicious. Perfect for leftovers, this recipe is sure to become a regular in your dinner rotation!

Panko-Crusted Tofu Nuggets with Sweet Chili Sauce

These Panko-crusted tofu nuggets are a fantastic plant-based option for a snack or light meal. Crispy on the outside and tender on the inside, they are easy to make and pair perfectly with a sweet chili sauce for dipping.

Ingredients

• 1 block (14 oz) firm tofu, drained and pressed
• 1 cup Progresso Panko Bread Crumbs
• 1/2 cup all-purpose flour
• 2 large eggs (or flax eggs for a vegan option)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• Olive oil for frying

For the Sweet Chili Sauce

• 1/2 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sriracha (optional for heat)

Instructions

1. Prepare the Tofu: Cut the pressed tofu into bite-sized cubes. Season with salt and pepper.
2. Set Up Breading Stations: Place flour in one bowl, whisked eggs in another, and mix Panko with garlic powder, onion powder, salt, and pepper in a third.
3. Bread the Tofu: Dip each tofu cube in flour, then in egg, and finally coat with the Panko mixture, pressing lightly to ensure it sticks.
4. Fry the Nuggets: Heat olive oil in a large skillet over medium heat. Fry the breaded tofu nuggets for about 3-4 minutes on each side, until golden brown and crispy. Drain on paper towels.
5. Make the Dipping Sauce: In a small bowl, combine sweet chili sauce, soy sauce, lime juice, and sriracha if using. Mix well.
6. Serve: Serve the warm tofu nuggets with the sweet chili dipping sauce on the side.

These Panko-crusted tofu nuggets are a delightful and satisfying option for anyone looking to incorporate more plant-based dishes into their diet. The crispy exterior, paired with the tender tofu inside, creates a wonderful texture that complements the sweet chili sauce beautifully. Perfect as a snack, appetizer, or part of a main meal, these nuggets are sure to be a hit with everyone at your table!

Panko-Crusted Zucchini Fries with Garlic Aioli

These Panko-crusted zucchini fries are a tasty and healthier alternative to traditional French fries. Baked until golden and served with a creamy garlic aioli, they make a perfect side dish or snack that everyone will enjoy.

Ingredients

• 2 medium zucchinis, cut into fries
• 1 cup Progresso Panko Bread Crumbs
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Olive oil spray

For the Garlic Aioli

• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Set Up Breading Stations: Place flour in one bowl, whisked eggs in another, and a mixture of Panko, garlic powder, Italian seasoning, salt, and pepper in a third.
3. Bread the Zucchini: Dip each zucchini fry in flour, then in the egg, and finally coat with the Panko mixture, pressing to ensure it adheres well.
4. Bake the Fries: Arrange the breaded zucchini on the prepared baking sheet and spray lightly with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. Prepare the Garlic Aioli: In a small bowl, combine mayonnaise, minced garlic, lemon juice, salt, and pepper. Mix until smooth and well combined.
6. Serve: Serve the hot zucchini fries with the garlic aioli on the side for dipping.

These Panko-crusted zucchini fries are a delightful way to enjoy vegetables while satisfying your cravings for something crunchy. The Panko coating provides an irresistible texture that complements the tender zucchini perfectly. Paired with the garlicky aioli, they make a delicious and healthy snack or side dish for any meal. Enjoy them fresh out of the oven for the best flavor!

Panko-Crusted Vegetable Fritters

These Panko-crusted vegetable fritters are a delicious way to use up any leftover vegetables you have on hand. Crispy on the outside and packed with flavor, they make a great appetizer or a light meal served with a dipping sauce.

Ingredients

• 1 cup grated zucchini
• 1 cup grated carrot
• 1/2 cup finely chopped onion
• 1/2 cup Progresso Panko Bread Crumbs, plus more for coating
• 1/4 cup flour
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• Olive oil for frying

Instructions

1. Prepare the Vegetables: Place grated zucchini in a clean kitchen towel and squeeze out excess moisture. In a large bowl, combine the zucchini, grated carrot, onion, Panko, flour, egg, garlic powder, cumin, salt, and pepper. Mix until well combined.
2. Form the Fritters: Shape the mixture into small patties, about 2-3 inches in diameter. Coat each fritter in additional Panko for a crispy exterior.
3. Fry the Fritters: Heat olive oil in a large skillet over medium heat. Fry the fritters for about 3-4 minutes on each side until golden brown and crispy. Drain on paper towels.
4. Serve: Serve warm with your favorite dipping sauce, such as tzatziki or sour cream.

These Panko-crusted vegetable fritters are a wonderful way to enjoy a variety of vegetables in a fun and flavorful form. The crispy Panko exterior adds a delightful crunch, while the soft interior is packed with nutrients and taste. Perfect as an appetizer, snack, or light meal, these fritters are a great way to sneak in some veggies while enjoying a satisfying treat!

Panko-Crusted Brussels Sprouts with Balsamic Glaze

These Panko-crusted Brussels sprouts are a deliciously crispy side dish that will elevate any meal. Tossed in a sweet balsamic glaze, they offer a delightful combination of flavors that even Brussels sprout skeptics will love.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1 cup Progresso Panko Bread Crumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Balsamic glaze for drizzling

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Brussels Sprouts: In a large bowl, combine halved Brussels sprouts, olive oil, garlic powder, salt, and pepper. Toss until evenly coated.
3. Coat with Panko: In a separate bowl, mix Panko and Parmesan cheese. Dredge each Brussels sprout in the Panko mixture, pressing lightly to adhere.
4. Bake the Brussels Sprouts: Arrange the coated Brussels sprouts on the prepared baking sheet in a single layer. Bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
5. Serve: Drizzle with balsamic glaze before serving.

These Panko-crusted Brussels sprouts are a fantastic way to enjoy this nutritious vegetable. The crispy Panko coating adds a satisfying crunch, while the balsamic glaze provides a perfect balance of sweetness and tang. Whether served as a side dish or a healthy snack, these Brussels sprouts are sure to become a favorite on your dinner table, adding flavor and texture to any meal!

Note: More recipes are coming soon!