Being from the Northwest – I love my fish. My favorite way to prepare it is either potato encrusted or with bread crumbs. I love the crunchy texture on the outside of my flaky, moist fish. I think it is the perfect combination.
Tonight I tested panko for the first time! I had never heard of this secretive bread crumb before! Apparently it is a longtime secret of Japanese cuisine, and adds a perfect crispiness to any dish. It is made from the soft, tender centers of bread, the large crumb has a coarser texture than traditional bread crumbs.
We added Progresso’s new lemon pepper panko to our tilapia and made a green bean casserole with it. We thought it was very flavorful and loved the crunch. You really don’t need any extra spices when using these bread crumbs. We fried our fish and baked the casserole, and the crispiness in the panko lasted.
If you don’t prefer Lemon, Progresso’s line of panko bread crumbs also includes Original and Italian flavors. All three flavors would be fitting for fish, chicken, vegetables and more.
Chef Michael Chiarello uses panko as his go-to bread crumb for a crunch that won’t quit. The Emmy-award winning TV chef and cookbook author, Chef Chiarello is the tastemaker behind Bottega Napa Valley Restaurant, NapaStyle and Chiarello Family Vineyards, and appears on The Cooking Channel and Top Chef Masters only on Bravo. Chef Chiarello is helping cooks everywhere use Progresso’s panko to make flavorful, flawless recipes including Crispy Seafood Salad, Mama Chiarello’s Stuffed Eggplant and Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter.
“Panko has been a major part of some of my best crunchy dishes for years,” says Chef Chiarello. “It’s exciting to bring those dishes home, where some of the best dining memories are made. To me that’s what cooking is all about – sharing meals with your friends and family, and the memories you get to keep for a lifetime.”
Visit the Progresso website for additional recipes, tips for cooking with panko, video and a coupon for $1 off any panko flavor.
Additionally, be sure to check out the Progresso’s Wine & Dine with Chef Michael Chiarello Sweepstakes. Now through December 31st, participants can enter for the chance to win a trip for two to Napa Valley to attend the Spring Bud Break Party, an annual dinner and wine tasting event taking place on May 7, 2011. In addition to two tickets to the party, the grand prize also includes roundtrip airfare and hotel accommodations. Visit www.progressobroth.com for the sweepstakes rules and entry form.
If you’d like to win this gift pack including one package of Progresso Lemon Pepper Panko and an autographed copy of chef Chiarello’s new cookbook: Michael Chiarello’s Bottega – enter below!
{Giveaway}
The Prize: A gift pack including one package of Progresso Lemon Pepper Panko and an autographed copy of chef Chiarello’s new cookbook: Michael Chiarello’s Bottega!
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@WithOurBest #myblogspark #Win #Giveaway Progresso Panko Prize Pack http://bit.ly/9AyIAE {Ends 11/28}
Rules: Open to US residents 18 years or older. Winner chosen at random via random.org. Winners will be emailed and have 48hours to respond. BEST OF LUCK!
Disclosure: I did receive a sample product from the General Mills through MyBlogSpark for the purpose of this honest review. This did not affect the outcome of this review. All opinions are 100% my own. For full disclosure click here.