Recipe: Walnut and Panko Breadcrumbs

published Apr 2, 2018
Sponsored by California Walnuts

This is a perfect crust for chicken, salmon or pork chops.

Makes1 cup

Jump to Recipe

The easiest way to elevate a weeknight dinner to something special — even company-worthy! — is by coating your favorite cut of meat or seafood with a crunchy breadcrumb coating. While Japanese panko breadcrumbs are a favorite because they toast up nice and crispy, you can get more flavor (and omega-3s!) by adding savory California walnuts.

(Image credit: Christopher Broe)

The method for doing this is so simple: Pulse walnuts into fine crumbs in a food processor, then use them to substitute one-quarter of the panko you’re planning to use. Proceed with coating whatever you have planned for dinner: it’s great on chicken or pork chops, but we especially love it as a nutty, toasty topping for baked salmon.

(Image credit: Christopher Broe)

Walnut and Panko Breadcrumbs

This is a perfect crust for chicken, salmon or pork chops.

Makes 1 cup

Nutritional Info


  • 3/4 cup

    raw California walnuts (2 1/4 ounces)

  • 1/4 cup

    panko breadcrumbs


  1. Place the walnuts in a food processor fitted with the blade attachment. Pulse into fine crumbs, 8 to 10 pulses. Transfer to a small bowl, add the panko, and stir to combine.

Recipe Notes

Make ahead: The mixture can be prepared up to 5 days in advance and stored in an airtight container at room temperature.

This post was created by the Kitchn Creative Studio and is sponsored by California Walnuts.
Thank you for supporting the brands that make Kitchn possible.