4C Panko Bread Crumbs 8 oz.  Plain

4C Panko Bread Crumbs 8 oz. Plain

Item#: FCF 53020-9

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4C buy in bulk 4C Panko Bread Crumbs 8 oz. - Case of 12  Plain.

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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 will make all your recipes lighter and crunchier.

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

Panko-Stuffed Swordfish Roast

serves 6

45-60 min


  • ½ cup plus 1 tablespoon extra virgin olive oil, divided
  • 2 tablespoons butter
  • 4 teaspoons capers, drained
  • 1 clove garlic, minced
  • 1 teaspoon chopped thyme leaves
  • 2 cups 4C Foods Panko Plain bread crumbs
  • 1 teaspoon sweet smoked Spanish paprika
  • 1 teaspoon kosher salt, plus more as needed
  • 1 teaspoon black pepper, plus more as needed
  • ⅓ cup freshly squeezed lemon juice (from 2 lemons)
  • 1 teaspoon chopped rosemary leaves
  • 1 (2-pound, 4-ounce) piece of skin-on swordfish, cut from one side of the center, with all traces of bloodline removed


Use Tbsp. of oil to grease bottom of 9-by-13-inch baking dish.

STUFFING: Heat the remaining ½ cup oil with the butter in a large sauté pan over medium-high heat until the butter foams. Add capers, and cook 1 minute, until they blister. Stir in garlic & thyme; cook 15 seconds. Add 4C Foods Panko Plain breadcrumbs, paprika, 1 tsp salt and 1 tsp pepper, lemon juice, and rosemary, stirring until thoroughly incorporated. Let cool.

SWORDFISH: Preheat the oven to 350 degrees. Lay a long piece of kitchen twine horizontally down the center of a cutting board. With its long side facing you, center the swordfish on top of the twine, skin-side down. (This is so you can tie the swordfish together after you finish stuffing it.) Cut 5 equidistant slices into the swordfish, making sure to stop slicing a half-inch before you reach the skin (at the bottom), creating flaps that enclose the stuffing and a total of 6 slices. Season each slice lightly with salt and pepper. Fill each opening with an equal amount of the stuffing, pressing it gently. As stuffing falls onto the cutting board, press it back between the slices of fish. Tie the whole roast together with the twine to keep the end slices from collapsing as they cook. Transfer the tied roast to the baking dish, sprinkling any crumbs from the cutting board evenly over the roast. Bake 45-60 minutes; an instant digital-read thermometer inserted should register 125 degrees. Discard twine. Carve through to the bottom of the roast to separate the 6 slices. Serve each slice with plenty of stuffing.

Swordfish Milanese

serves 3-4

30 min


  • 1½ cups 4C® Panko Plain Bread Crumbs
  • 3 large eggs
  • 4 (5-ounce) swordfish steaks, each about ½-inch-thick
  • Salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 4 tablespoons light olive oil
  • 1 lemon, juiced
  • 2 tablespoons extra-virgin olive oil
  • 3 cups lightly packed arugula
  • 1 bunch watercress, stemmed


Place the 4C® Panko Plain Bread Crumbs in a pie dish. In another pie dish, beat the eggs to blend. Line a large cutting board with plastic wrap. Place two swordfish steaks between two pieces of plastic wrap. Using the flat side of a meat mallet or a heavy rolling pin, gently flatten the swordfish steaks to ¼-inch thick. Remove top plastic wrap and sprinkle the swordfish with salt and pepper on both sides. Repeat with remaining swordfish steaks. Dip each steak into the egg and then 4C® Panko Plain Bread Crumbs, coating completely.

Melt 2 tablespoons of butter with 2 tablespoon of light olive oil in a large frying pan over medium-high heat. Place two coated swordfish steaks in pan and cook until brown and crisp and just cooked through in the middle, about 1½ minutes per side. Transfer to a cooling rack, on a baking sheet, and lightly tent with foil to keep warm. Repeat with the remaining butter, olive oil, and two swordfish steaks.

Whisk the lemon juice and extra-virgin olive oil in a large bowl to blend. Add the arugula and watercress, and toss lightly to coat. Season the salad, to taste, with salt and pepper. Transfer the swordfish steaks to plates. Top with the salad and serve.

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