It seems Panko crumbs are the latest craze, and I can see why.
I prefer to save calories and fat by baking my chicken, instead of frying it. The problem is that regular bread crumbs often come out soggy. Panko holds it’s crunch, so it makes the perfect breading for anything you want to bake. I’ve used it for shrimp, salmon and pork, all with terrific results.
One half cup of Panko has 110 calories, 1g fat and 1g fiber. Purchased bread crumbs have 230 calories in 1/2 cup, 3g fat and 3g fiber (http://caloriecount.about.com). I’m even happier with my Panko choice now. Fewer calories and more crunch.
- 16 ounces boneless skinless chicken breast
- 1 cup panko bread crumbs
- ½ cup low fat buttermilk
- 1 tablespoon honey
- 1 tablespoon Dijon mustard