Homemade Shake and Bake recipe with Panko bread crumbs and fresh herbs, for pork, tofu, or chicken. Vegetarian-friendly!
Homemade Shake and Bake
If you were to ask me what meals I remember eating as a child, the first things that come to mind are TV Dinners, Hamburger Helper, Prego Sauce, and Shake ‘N Bake. Oh and whipped cream icing cake, but that’s another story entirely. For now, I’m offering up my Homemade Shake and Bake.
So, why do I readily remember those foods over the meals my parents made from scratch?
Branding most likely, but during my teens, boxed meals allowed me to assemble food with little to no supervision. As an inexperienced cook, this made me feel like I was really making kitchen magic…even if I wasn’t cooking from scratch.
As an adult however, ‘eating for health’ means avoiding added sugars, salt, fat, flavorings, and other ingredients…you know, the stuff we tend to associate with instant foods.
And I’m still addicted to crrrrrispy things!
So, I’ve dialed in a Homemade Shake and Bake recipe in homage to my childhood memories and quest for healthy versions of crunchy stuff.
And it’s really not so painful to not open a box of pre-mix and instead throw a handful of ingredients together. In fact, once you have your wet and dry ingredients assembled, it’s a two-step process really.
- Dunk your item into the egg mixture
- Smoosh your item into the bread crumb mixture
That’s it! Of course you must bake it (see recipe below).
Here at The Kitchen Girl HQ, we’ve tested this mix on pork, chicken, and tofu. We also compared methods of baking and frying. Here’s what we found:
- Homemade shake and bake is way better than the store-bought stuff. (duh)
- Pork, chicken, or tofu…they all rock!
- If you want to go hands-free with less oil, baking is the way to go.
- If you want speedier results and you don’t mind some splatter, you can skillet-fry.
Here are some ideas of how we use our shake and baked goods:
- Shake and bake tofu sandwich with micro greens, sundried tomatoes, and Arrowwood Garlic Aioli
- Chopped shake and baked tofu on kale and cabbage salad with cranberries, pumpkin seeds, and poppy seed dressing
AND FOR MEAT-EATERS…
- Shake and bake boneless pork sandwich with arugula, caramelized red onions and lemon aioli
- Shake and bake boneless pork cutlet with jalapeno peach jam, tossed green salad, and roasted potatoes
I’ve included instructions for both baking and skillet-frying methods in the recipe below, but please be aware that not all burners, ovens, and proteins are alike…so, you may need to adjust your cooking times and temperatures.
I have found that chicken, pork, and tofu pieces tend to require about the same amount of baking time as long as they are no more than 1/4 inch thick…and most definitely boneless. If you’re ever unsure, the meat thermometer is your best friend when testing for doneness.
Cheers to healthy knockoffs, and always to your health!
Homemade Shake and Bake Mix
- 1/2 cup Panko Bread Crumbs
- 1 Tbsp Fresh Thyme chopped
- 1 Tbsp Fresh Italian Parsley chopped
- 1 tsp Garlic Powder
- 1/2 tsp Chili Powder
- 1/2 tsp Kosher Salt
- 1 Egg
- 1 Tbsp Dijon Mustard
- 1/8 tsp Black Pepper
- In a wide, shallow dish, combine PANKO, PARMESAN, THYME, PARSLEY, GARLIC POWDER, and CHILI POWDER; toss together to thoroughly combine
- In another wide, shallow dish, combine EGG, DIJON, SALT, and PEPPER; beat lightly to blend
- Dip, roll, or smoosh your PROTEIN into EGG mixture to evenly coat
- Dip, roll, or smooth your PROTEIN into seasoned PANKO mixture to evenly coat
- Place PROTEIN on a prepared baking sheet (cooking times may vary slightly depending on your protein of choice)
- Oven-bake the first side (12 minutes)
- Carefully remove baking sheet; flip to other side; return to oven
- Bake until protein is cooked through and surface is golden brown (about 12 minutes)
- For browner surface, place sheet under broiler flame until desired color is reached
OR, here are Frying Instructions:
- In a nonstick skillet on medium-high flame, heat 1/2 cup CANOLA OIL until hot and shimmering (about 3 minutes)
- Gently place protein in the oil; pan-fry first side (about 4 minutes)
- Turn over and fry until protein is cooked through and surface is golden brown (about 4 minutes)
- Test pork or chicken for doneness using a meat thermometer
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