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Panko Crusted Broccoli

Panko Crusted Broccoli

You'll find yourself popping Panko Crusted Broccoli one after another. It's okay, they're baked and full of nutrients as well as flavor!
Course any meal, Side Dish
Cuisine American/Southern
Keyword broccoli
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 cups
Calories 256kcal
Author Paula Jones


  • 1 head broccoli about 4 cups, florets cut off with about 2 inches of stem
  • 1 cup panko bread crumbs
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs beaten


  • Heat oven to 450 degrees F. Line a sheet tray with parchment paper or aluminum foil.
  • Wash broccoli and pat dry. Cut into pieces.
  • Add panko to a small bowl.
  • Add flour, salt, and pepper to another small bowl and stir together.
  • Add 2 eggs to another small bowl and beat.
  • You now have 3 bowls with the flour, the egg, and the panko.
  • Use the stem of broccoli to hold, dip the floret first in the flour, then into the egg and finally into the panko.
  • Place on a sheet tray so that they're not touching.
  • Repeat process with all the broccoli florets.
  • Bake at 450 degrees 30 minutes.


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Calories: 256kcal | Carbohydrates: 45g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 337mg | Potassium: 574mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1066IU | Vitamin C: 136mg | Calcium: 116mg | Iron: 4mg