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.
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.
Walnut and Panko Breadcrumbs
Makes 1 cup
raw California walnuts (2 1/4 ounces)
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.
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.
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