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

Ingredients

  • 3/4 cup

    raw California walnuts (2 1/4 ounces)

  • 1/4 cup

    panko breadcrumbs

Instructions

  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.

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