Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
Little, light, and fluffy, these crumbs are the perfect topper for delicate salads that can't handle big honkin' croutons.
Recipe information
Yield
Makes about 1½ cups
Ingredients
4
Tbsp. unsalted butter
4
garlic cloves, lightly smashed
1½
cups panko (Japanese breadcrumbs)
Kosher salt
Need to make a substitution?
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.