Thursday, November 5, 2009

Progresso Panko Review and Giveaway

These days, everyone in the food world is talking about Panko. I had heard of it and knew it was some kind of bread crumb but didn't know much else about it. Panko is a Japanese breadcrumb with a coarse texture and jagged edges. This makes for a really crunchy breadcrumb and is perfect for baking or frying.

Progresso and MyBlogSpark sent me a box of the Plain Panko to try. I was really excited. I'm hesitant to buy new products because Eric and Ben are both picky eaters. I'm always afraid I'm going to end up with a whole box or package of something that no one in the house except me will eat.

I took a while to decide what recipe to try. Progressofoods.com has a whole bunch of recipes featuring Panko. I wanted something kid friendly and quick. Chef Michael Chiarello, who appears daily on the Food Network, offers tips and recipes featuring Panko on the site. I browsed through them for a while and then spotted these tips:

  • Breading 1-2-3: Panko adds the perfect light crunch to fish fillets, chicken breasts and pork chops. Dip in flour, then beaten egg and coat both sides in Panko before frying or baking

  • Faux Fried: Instead of frying, bake Panko-coated chicken in a 400F oven for 20 minutes to get the same crispy crunch without the fat

Using those tips, I decided to go very simple and made some home-made chicken tenders. I seasoned the breadcrumbs myself with some parmesan cheese and Italian seasoning, dipped the chicken in flour, then in beaten egg, then in the Panko mixture. I baked them for 15-20 minutes in a 400F oven. They were a-maze-ing! The Panko was light but had an incredible crispiness. Ben loved them!

The next night Eric made some of his home-made baked macaroni and cheese. He usually crushes up some saltines and sprinkles them on top but he decided to try the Panko instead. He just mixed it with a little bit of butter and sprinkled on top. It make the perfect topping.

We all loved it and I'll definitely be using it more often. I can't wait to try some fried chicken using this stuff! Want to try it yourself? Progresso and MyBlogSpark is offering a Progresso Panko and Broth Prize Pack to one reader:

The prize pack includes:
1 full size box of Progresso Panko breadcrumbs - plain flavor, 1 carton of Progresso Broth, a measuring cup, slotted spoon, soup ladle, a sheet pan and the Progresso Soups & More cookbook.

To enter:
  • Leave a comment with your tip or recipe using Progresso Panko or Broth (1 entry)
For extra entries:
  • Tweet about this giveaway. Copy and paste or use your own but please leave the url of your tweet in your comment. (1 entry) Win a Progresso Panko gift pack including a box of panko, baking pan and recipe booklet from @Wandering Peanut http://bit.ly/3e0kCn
  • Subscribe to or Follow The Wandering Peanut. If you already do, that counts too! (1 entry)
  • Post about this giveaway on your blog or on Facebook. Please leave the url in your comment. (2 entries)
Please leave a comment for each separate entry and make sure you leave an email address in at least one of your comments so I know how to contact you. This giveaway will run until Monday, November 9. Winner will be notified via email on Tuesday, November 10 and will have 48 hours to respond or a new winner will be chosen.

If you don't want to wait to try out Progresso's Panko and Broth you can go to Progressofoods.com to print a coupon good for $1.00 off any 2 Progresso products.

You can also visit Progressobroth.com for tons of great recipe ideas and tips for using broth as well as a coupon good for $.50 off a carton of broth.

25 comments:

Bogo Bandit said...

Progresso Panko crusted Salmon

Ingredients
4 teaspoons olive oil
4 pieces thickly cut, boneless salmon (each 6 oz)
Salt and pepper to taste
2 Tbsp honey mustard or sweet-hot mustard
2 teaspoons chopped fresh thyme
2/3 cup Progresso Panko bread crumbs
2 Tbsp chopped Italian parsley
1/2 teaspoon Hungarian sweet paprika

Method
1 Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.

2 In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).

3 Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.

4 Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

Serves 4.

Bogo Bandit said...

http://twitter.com/BogoBandit
tweeted!
radnascar@hotmail.com

Bogo Bandit said...

subscribe via email!
radnascar@hotmail.com

Bogo Bandit said...

Posted a bout Giveaway on Facebook!
http://www.facebook.com/profile.php?id=1023849789&ref=nf

radnascar@hotmail.com

Lisa ~ TheScrapPrincess said...

Ohhhh I love panko bread crumbs and the Progresso ones are the best ones I have used so far.
I dip my chicken breasts in mustard & butter and then dredge them in the panko crumbs to coat and then bake them at 350 for about 20 minutes or until the juice runs clear. It's one of my husband's fav dishes! Great contest!

Lisa ~ TheScrapPrincess said...

I am a subscriber too!

lmkirb said...

My family absolutely LOVES when I make these mashed potaotes. I saw it one day while watching the Food Network. I get so many great recipes from that channel!!

Baked Mashed Potatoes from Gia De Laurentiis's Everyday Italian

Ingredients

* 1 tablespoon butter
* 4 pounds russet potatoes, peeled, cut into 1-inch pieces
* 1 cup whole milk
* 1/2 cup (1 stick) butter, melted
* 1 1/2 cups grated mozzarella
* 1 cup freshly grated Parmesan
* Salt and freshly ground black pepper
* 2 tablespoons plain dry bread crumbs

Directions

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

Thanks for the chance!!

lmkirb said...

I follow along with google reader!

Rachel Taylor said...

YUM!! I don't have a full recipe, because I don't really use a recipe - I just eyeball it. But I like to use the progresso crumbs for making Oven Fried Tilapia - so delicious, crispy, and good for you! :) Add a little cornmeal, too, for extra crunch.

adamnrachel@hotmail.com

Rachel Taylor said...

I posted a link to this giveaway on my FB profile! :)Thanks for another awesome giveaway! Love your blog!

http://www.facebook.com/find-friends/?expand=pymk&ref=hpb#/profile.php?id=539289255&ref=name

adamnrachel@hotmail.cojm

karen said...

I love the way panko crumbs make this fish recipe crispy. It is from Everyday Food, May 2007.

Panko-crusted fish sticks
1 large egg, lightly beaten
course salt and pepper
2 cups panko
1 T Old Bay Seasoning
2 T olive oil
1 1/2 lb. tilapia fillets cut into wide strips. (Cut fish in half lengthwise down center line. Halve again lengthwise, then crosswise.)

Preheat oven to 475 degrees with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.

Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.

Bake until lightly browned, 12 to 15 minutes rotating sheets from top to bottom half way through.

karen said...

I've also added your blog to my google blog reader.

JC said...

Tip for using Panko.
Panko crumbs is super versatile. You can brush eggwhite or olive oil on meat, seafood, veggie anything you'd like to use then coat in panko.

JC said...

http://twitter.com/tcarolinep/status/5500678953 @tcarolinep follower.

JC said...

I'm a subscriber and follower.

JC said...

http://www.facebook.com/home.php#/tcarolinep?ref=profile posted and shared on Facebook.
1

JC said...

http://www.facebook.com/home.php#/tcarolinep?ref=profile posted and shared on Facebook.
2

theskinnyplate said...

Tip for panko:
Use egg white to make it stick to anything and bake for a "fried" effect without all the nasty oils. Yum.

theskinnyplate said...

My tweet:

http://twitter.com/TheSkinnyPlate/status/5502233840

theskinnyplate said...

I follow ur blog:

The SKinny Plate

Laura E said...

Thanks so much for the opportunity! I love using Panko bread crumbs to make zucchini crisps.

I cut a zucchini into rounds. Beat an egg with some pepper in a bowl and then mix bread crumbs and parmesan cheese together in another bowl. Next you dip the rounds in the egg wash and then coat with the panko mixture. Lay them on a cookie sheet and bake at 400* for 15-20 minutes or until light brown and crispy looking!

Doreen said...

We use the Panko crumbs for fish like tilapia! Dip fish into eggs coated, then put into panko crumbs. We fry the fish and it tastes yummy! :)

purposedrivenlife4you at gmail dot com

Doreen said...

Tweeted: http://twitter.com/luvscontests/status/5576711870

purposedrivenlife4you at gmail dot com

Doreen said...

Following you! :)

Doreen said...

Subscriber!
purposedrivenlife4you at gmail dot com

Blog Widget by LinkWithin

Unique Visitors

Tracking Info

  © Blogger template 'External' by Ourblogtemplates.com 2008

Back to TOP