4C Panko Bread Crumbs 13 oz.  Seasoned

4C Panko Bread Crumbs 13 oz. Seasoned

Item#: FCF 53012-4

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4C buy in bulk 4C Panko Bread Crumbs 13 oz. - Case of 12  Seasoned.

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Panko Japanese-style Bread Crumbs are delicate, light & crispy…the perfect coating for chicken, fish, seafood, meat and vegetables. Our Panko Bread Crumbs are large and flaky and – when combined with our exquisitely balanced blend of herbs, spices and 100% Imported Pecorino Romano Cheese – make all your recipes lighter and crunchier.

  • Lighter, flakier, crispier & crunchier
  • Made from wheat flour
  • Coarse-ground flakes

Chicken Dijon

12 minutes


  • 4 boneless chicken breasts, skin removed


  • 5 tsp. Dijon mustard
  • 1 cube butter
  • 1 clove of garlic

Melt butter in pan over low heat. Add garlic and simmer for 5 minutes. Blend in mustard, stirring well. Remove from heat and let cool enough to touch – but not solidify. Whip vigorously until mixture thickens.


  • 1 ½ c. 4C® Panko Seasoned Bread Crumbs


Dip chicken breasts in butter mixture, coating all surfaces, and then add in 4C® Panko Seasoned Bread Crumbs, pressing crumbs onto chicken to coat well. Place chicken in a single layer in a low pan. Cover and refrigerate for several hours.

Place chicken breasts on sheet pan and bake at 350 degrees for 12 minutes. Chicken should be lightly browned and moist on inside. Top with finely grated 4C® Parmesan Cheese. Serve with Dijon mustard.

Herb Crusted Trout with Garlic Chili Spinach

serves 4

5 minutes


  • 4 boneless, skinless trout fillets
  • 2 tablespoons Dijon mustard
  • ¾ cup 4C® Panko Seasoned Bread Crumbs
  • 1 teaspoon chopped tarragon
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped flat parsley
  • 1 teaspoon chopped chives
  • 2 teaspoons
  • Unsalted butter
  • 2 cloves garlic peeled and sliced paper thin
  • ⅛ teaspoon red chili flakes
  • 1 tablespoon olive oil
  • 2 bunches baby spinach, washed and dried
  • Salt and pepper


Gently coat the trout fillets evenly with mustard. In a small bowl, combine the 4C® Panko Seasoned Bread Crumbs with the fresh herbs. Dredge the fish in the crumb mixture.

In a large skillet at medium heat, melt the butter, and stir occasionally for 2 to 3 minutes or until the butter turns light brown. Add the fish to the pan cook approximately 1½ minutes on each side, and remove to a plate, keep warm.

In a clean large skillet at high heat, sauté the garlic and chili flakes in the oil. Do not burn the garlic, and then quickly add the spinach and toss around to prevent the garlic from burning. Cook only until wilted, season, and remove to a towel to absorb excess water.

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