Wednesday, October 16, 2013

No Panko? Use Rice Krispies!

breaded and baked eggplant
The other day we were planning to make eggplant parmigiana and realized as we went to put it together that we were out of panko (crispy Japanese bread crumbs). In a flash I remembered something I probably read somewhere, use Rice Krispies! It's similar to the old-school cornflake breading on pork chops and chicken breasts.

We used the last little bit of the panko bread crumbs (almost dust there at the bottom) from the nearly-empty container and added about 1/2 cup of Rice Krispies and some seasoning. Then we crunched them up with our meat tenderizer, but you could also use the bottom of a drinking glass. It worked like a charm! We were able to bread the slices of eggplant and enjoy our delicious dinner.

I recommend using Rice Krispies as a replacement for panko or regular breadcrumbs, they give a light texture and are gluten-free!

Wanna Chat?

I turned off the 'leave a comment' feature, so if you want to share what you're thinking about this or anything else, drop me an email at jhk1013 (at) It's so much more cozy than a comment, plus we can have a real conversation!