Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
Because they’re little, light, and fluffy, these crumbs are the perfect topper for delicate salads.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
4 Tbsp. unsalted butter
4 garlic cloves, lightly smashed
1 1/2 cups panko (Japanese breadcrumbs)
Kosher salt
Preparation
Step 1
Cook butter and garlic in a medium skillet over medium-low heat, swirling pan often, until foaming subsides and garlic is fragrant, about 2 minutes. Add panko and stir to coat evenly. Cook, stirring often, until panko is golden brown, about 4 minutes; season with salt.
Step 2
Transfer to a plate and let cool. Discard garlic.
Step 3
Do Ahead: Panko can be made 5 days ahead. Store airtight at room temperature.
