Give Away…Cook like a chef!
I love finding little secrets that turn my ordinary cooking into fabulous chef like cuisine. One of the big secrets that you will see on all of the cooking show is the use of panko crumbs. They are used instead of regular breadcrumbs for frying, baking or breading. They give your food an awesome crispiness that you can’t get from regular breadcrumbs. They are larger and flakier than traditional crumbs and they give you a lighter and crunchier coating to your food. Progresso has kicked it up a notch and even added flavors to their panko crumbs. My favorite is the Lemon Pepper Panko – it is amazing on chicken breasts. To see the magic yourself, and get a $1 coupon for your own box of breadcrumbs visit the Progresso site. You will also find recipes from the world famous chef Michael Chiarello that include Progresso’s new panko flavors. Here is what he has to say about the new offerings..
“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.”
All of you should check out the Progresso’s Wine & Dine with Chef Michael Chiarello Sweepstakes. Now through December 31st, to 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.
Also, You can win this great Progresso Prize Pack from KatyShops
- One Box of Progresso Lemon Pepper Panko
- An autographed Copy of Chef Chiarello´s New Cookbook Michael Chiarello´s Bottega
How to enter? It is easy…comment on this post for 1 entry – tell me what you would do or already do with Panko.
For additional entries (come back and comment to let me know you did it)
- Post give away on Facebook (one per day)
- Tweet give away on Twitter (one per day)
- Post on your blog.
Contest will close on Sunday Novermber 21 and the winner will be posted on Monday. Good luck!
I was provided a product for review purposes, my opinions are solely my own and in no way influenced. General Mills provided me with information and giveaway through MyBlogSpark.
debp replied:
I use them to make chicken fingers.
twoofakind12@yahoo.com
November 18, 2010 at 5:42 am. Permalink.
Matt replied:
I loved baked chicken breasts and I think this would be awesome on them. I think porkchops might not be too bad as well with it.
November 18, 2010 at 6:19 am. Permalink.
Lucy replied:
I’ve used them on chicken breast.
November 18, 2010 at 6:25 am. Permalink.
Melissa replied:
I want to try them on pork cutlets.
November 18, 2010 at 8:59 am. Permalink.
Sasha replied:
That Panko sounds amazing for chicken breasts!
November 18, 2010 at 9:08 am. Permalink.
Laura replied:
Panko mozz sticks from the Pioneer Woman!
November 18, 2010 at 9:20 am. Permalink.
SLK replied:
I use them to make baked eggplant parmesean.
November 18, 2010 at 10:02 am. Permalink.
Lynne Knepper replied:
I marinate my chicken breasts(cut into strips) in buttermilk, italian or ranch dressing; then roll in the bread crumbs. Melt 1/2 stick butter in pan, place strips in pan, bake at 400-425 for 20-25 min. Turn over half way through cooking-DELICIOUS!!!
November 18, 2010 at 10:25 am. Permalink.
Kimberly replied:
Never heard of Panko. Excited to try them!
November 18, 2010 at 10:55 am. Permalink.
Ruben replied:
I totally have to try this! Neil hates cauelflowir but who can hate a gratin version?I made a quinoa dish from a cookbook this week that was pretty good google Moosewood Black Bean Quinoa salad. It’s from their cookbook but I’m sure someone put it online somewhere!
May 27, 2012 at 11:03 pm. Permalink.
Cynthia replied:
I LOVE these breadcrumbs. I use them on chicken fingers, chicken breasts, and pork tenderloin. The are fantastic for frying and baking.
November 18, 2010 at 2:21 pm. Permalink.
Cathy Perry replied:
I have never used Panko but would love to try them! I am always looking for ways to make chicken yummy for my two little boys! Yummy but healthy is perfect!! Lemon Pepper seasoning in general is a great taste so I am sure Lemon Pepper Panko would make any plain chicken delicious!!
)
I think that Mozzerella Panko Sticks sound yummy too!! Can’t wait to try them!
November 18, 2010 at 3:39 pm. Permalink.
Kristi Summers replied:
I love Panko breadcrumbs! Discovered them a few years ago and have been using them ever since. I use them for fish, pork and chicken. I pound chicken breasts or boneless pork chops with a meat mallet, then flour, dip in egg, then panko, then saute in olive oil. Same with fish. Yummy!!
November 18, 2010 at 7:54 pm. Permalink.
Laura replied:
SHRIMP. I am a seafood fanatic. Also anthing from Pioneer Woman Cooks is amazing–I love Ree!!–so maybe the mozzie stick too = )
November 19, 2010 at 1:13 am. Permalink.
Karen replied:
My husband and I both work long hours so quick week night meals are for us. We love just seasoning and breading chicken and pork. Yummy!
November 19, 2010 at 8:37 am. Permalink.
Sheila replied:
Fry veggies
November 19, 2010 at 2:49 pm. Permalink.
Debbie replied:
I make Thia peanut chicken…. so yummy
November 19, 2010 at 7:22 pm. Permalink.
Emily replied:
Panko is yummy! I use it on my crab cakes!
November 19, 2010 at 8:06 pm. Permalink.
mandy replied:
I have never heard of panko
November 19, 2010 at 8:07 pm. Permalink.
Melody Young replied:
I think this would be great on talapia. I love fish and love finding different ways to cook it. Lemon pepper is one of my favorites so I look foward to trying the panko coating. Sounds yummy already!
November 20, 2010 at 6:17 pm. Permalink.
Miranda replied:
Ive never tryed this before. It sounds way better than Shake n Bake.
November 21, 2010 at 4:49 pm. Permalink.