Panko Crispty Bread Crumbs and Michael Chiarello’s Bottega Recipe Book Review

picture of Progresso Panko Crumbs and Michael Chiarellos Bottega Recipe Book

I was first introduced to Panko bread crumbs when my church had a missionary from Japan visit. We had a potluck dinner with each family bringing traditional Japanese cuisine. I picked up the Panko Chicken recipe and that is when my family fell in love with Panko! Oddly enough, MyBlogSpark offered a product review of General Mill’s Progresso brand Panko bread crumbs.

What are Panko Bread Crumbs?

When I first picked up that recipe, I asked What are panko bread crumbs and will I find panko at my local grocery store?? Panko bread crumbs are large, flaky crumbs that are coarser in texture compared to traditional bread crumbs. Panko gives you a lighter, crunchier coating or topping. It is a secret that Japanese cuisine has kept for creating the perfect crispiness to any dish. Who knew? Plus, I was able to find a variety of Panko bread crumbs at my local grocery store by Progresso including original, Italian, and Lemon Pepper.

Hands-On Review of Progresso Panko Crispy Bread Crumbs

I was thrilled to review another flavor of Progresso’s Panko crispy bread crumbs and was pleasantly surprised at the Michael Chiarello’s Bottega Recipe Book. This book is a beautiful hard bound coffee table type book.Β  This books takes you on a culinary journey of bold Italian flavors found in California’s Wine Country.Β  I’ve enjoyed just reading through the book filled with commentaries, lovely photos, and mouth-watering recipes. I’m inspired by Michael Chiarello’s Bottega Recipe Book.

picture of Progresso Panko Crumbs and Michael Chiarellos Bottega Recipe Book
Progresso Panko Crumbs and Michael Chiarellos Bottega Recipe Book

On with the Panko! I actually had one gentleman from church tell me that my Panko Chicken was the best dish at the potluck. I know it is because I used the delicious Italian flavor Panko crumbs. My kids loved the chicken as well and now request “the good chicken” for dinner.

For this review, I used the Lemon Pepper Panko bread crumbs with the recipe I used at the potluck. I would also recommend using a fish like salmon.

picture of Tenderizing Chicken
Tenderizing Chicken

Okay, so you may have noticed that my daughter is tenderizing the chicken on a glass cutting board. I always use glass when cutting chicken for best cleaning. Once my 5 year old son saw her helping, he wanted a turn at the bat. Well, he is quite strong you see πŸ˜‰ and when he was beating the chicken his muscles had no mercy and the cutting board broke! Thankfully nobody got hurt! The entire recipe contents were thrown away and we started over! I learned my lesson with glass cutting boards!

You can check out my full Japanese Panko Chicken Recipe here. The final results were delicious. The lemon pepper flavor was actually quite nice with chicken, I can’t wait to try it with Salmon! The panko bread crumbs made this the crispiest chicken I’ve ever made. It was so easy to use and my family loved it.

picture of Panko Chicken
Panko Chicken

Chef Michael Chiarello

Chef Michael Chiarello is an Emmy-award winning TV chef (The Cooking Channel and Top Chef Masters) and cookbook author, Chef Chiarello and uses Panko for the crispiest of dishes.

β€œPanko has been a major part of some of my best crunchy dishes for years,” says Chef Chiarello. β€œIt’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.”

You too can make flavorful recipes with Panko. Check out some of the chef’s recipes here. One recipe that I must try is the Mama Chiarello’s Stuffed Eggplant pictured below. It looks so yummy! Don’t worry, not all Panko recipes are fried either.

Mama Chiarello's Stuffed Eggplant

Progresso’s Wine & Dine with Chef Michael Chiarello Sweepstakes gives you 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 with round trip airfare and lodging for two. Now through December 31st.

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153 thoughts on “Panko Crispty Bread Crumbs and Michael Chiarello’s Bottega Recipe Book Review

  1. tallcapp says:

    I think the Panko would work well with a spaghetti dish with olives I prepare. Instead of the normal bread crumbs I would sub the Panko.

  2. Dolores Olsen says:

    We use Panko on a weekly basis at our house and one of the favorites is baked french toast rolled in Panko crumbs

  3. Kayla says:

    I know that the panko breadcrumbs would pair well with chicken and parmesan cheese, along with some spicies and chopped garlic. Yum!

  4. Cindy says:

    What a great hint, Kristen. I will try that. This is my first experience, well second, with Panko. I didn’t know I could bake with it. I NEVER fry foods until I tried this. I will try it baked next. Thanks. πŸ™‚

  5. Kristen says:

    I use panko for my baked (NOT fried!) Chicken Parmigiana recipe. My hint for getting both the bottom and top sides to stay crispy is to place a folded cooling rack between the cookie sheet and the chicken parm. Voila! Super crispy on both sides! πŸ™‚

  6. Courtney S says:

    I think it would be great when coating chicken with greek yogurt and then with the panko and baking! Yum!

  7. Lynda E. says:

    I think this would add some zip to the topping of my mushroom casserole, instead of plain bread crumbs.

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