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Sometimes it’s the smallest finishing touch that completely transforms a meal.
These Garlicky Toasted Panko Breadcrumbs are one of those simple kitchen staples you’ll find yourself making again and again. Toasted with olive oil, garlic, anchovies, a little red pepper, and fresh lemon zest, they add irresistible crunch and savory flavor to everything from roasted vegetables and pasta to soups, salads, eggs, and grain bowls.
The recipe comes from Giada De Laurentiis’ Super Italian (affiliate link), and after one batch I understood why these breadcrumbs appear as a critical ingredient in many of the recipes throughout the cookbook. They’re quick to make, keep well for weeks, and instantly elevate even the simplest meals.
Why You’ll Love This Recipe
- Ready in about 10 minutes
- Keeps for up to 2 weeks
- Adds restaurant-quality crunch
- Great way to elevate vegetables
- Delicious on pasta, soups, salads and eggs
Recipe Ingredients
- Extra-virgin olive oil – Adds rich, fruity flavor and helps crisp the breadcrumbs. Any neutral oil like avocado or grapeseed will work, but extra-virgin olive oil adds the best depth of flavor.
- Garlic cloves, smashed and peeled – Infuses the oil with deep garlicky flavor without being overpowering.
- Red pepper flakes – Adds a subtle heat that balances the richness of the breadcrumbs. Omit or reduce for less heat, or add more if you like it spicier.
- Anchovy fillets – Melt into the oil to create an umami-rich, savory base—no fishy taste!
A teaspoon or two of anchovy paste would also work. For a vegetarian version, use a splash of soy sauce or miso paste (affiliate link) for depth. - Plain panko bread crumbs – Japanese-style breadcrumbs that stay light and crisp when toasted. Regular breadcrumbs can work in a pinch but won’t be nearly as crunchy.
- Grated lemon zest – Adds brightness and a hint of citrus to balance the savory flavors. Use a microplane for the finest zest and avoid the bitter white pith.
- Kosher salt – Enhances all the flavors without overpowering. I use Diamond Crystal brand. If using table salt, reduce the amount slightly as it’s more concentrated.
How to Make Crunchy Garlic Panko Breadcrumbs Step by Step
Step 1: Gather and prep your ingredients.
Step 2: In a medium skillet, heat the olive oil and garlic cloves over medium heat, stirring often until the garlic turns golden brown, about 3–4 minutes. Then, to extract maximum flavor, press down on the garlic with a heatproof spatula for another minute or so. Remove the garlic cloves from the skillet and discard them.
Step 3: Add the red pepper flakes and anchovy fillets to the oil in the skillet. Mash the anchovies with your spatula until they completely dissolve into the oil.
Step 4: Stir in the panko breadcrumbs and cook, stirring occasionally at first, then more frequently, until golden and crisp—about 5 minutes.
Step 5: Remove the skillet from heat. Add the lemon zest and salt to the pan. Stir until the mixture is well combined.
Step 6: Transfer the breadcrumbs to a plate or bowl to cool completely, then store in a jar with a tight-fitting lid at room temperature for up to two weeks.
Recipe Notes
Make-Ahead Friendly: Once completely cooled, store the breadcrumbs in a clean, airtight jar at room temperature. They’ll stay fresh and crispy for up to 2 weeks.
No Anchovies? No Problem. Don’t let anchovies scare you off—they melt into the oil and leave behind a rich, savory flavor (not fishy!). But if you prefer to skip them, try a small spoonful of white miso or a splash of soy sauce for umami depth.
Control the Heat: Red pepper flakes add gentle warmth. Feel free to dial it up or down based on your preference.
Watch the Heat. Panko can go from golden to burnt surprisingly quickly. Once you add the breadcrumbs, stir frequently and remove the pan from the heat as soon as they’re evenly golden.
Cool Completely. Always let the breadcrumbs cool before storing. Trapping steam in the jar will soften them.
Variations
- Skip the anchovies for a vegetarian version.
- Stir in grated Parmesan after cooling.
- Add chopped fresh parsley.
- Use orange zest instead of lemon.
- Add Italian seasoning.
- Make it spicy with extra red pepper flakes.
Serving Suggestions
Once you have a jar of these Garlicky Crunchy Panko Breadcrumbs on hand, you’ll want to sprinkle them on just about everything. Here are some of my favorite ways to use them:
- Crispy Topping for Roasted or Air-Fried Veggies
They are amazing on air fryer green beans (my go-to lately!), but also perfect for roasted broccoli, asparagus, cauliflower, or Brussels sprouts. - On Sautéed or Steamed Greens
A spoonful takes simple sautéed kale, spinach, chard, or collard greens to the next level. The breadcrumbs add a savory crunch that balances the earthiness of the greens beautifully. - Pasta Finisher
Use as a final flourish on spaghetti, linguine, or baked pasta dishes. They’re especially good on lighter oil-based sauces like aglio e olio, lemony shrimp pasta or this spaghetti squash made in the Instant Pot. - Soup Garnish
Skip the croutons! A spoonful of these breadcrumbs adds texture and flavor to creamy soups like tomato basil, butternut squash, or this easy 5-ingredient minestrone. - Salad Upgrade
Use in place of croutons on any green or grain-based salad. They add crunch without heaviness. - Over Eggs
Try them on scrambled eggs, poached eggs, or a veggie frittata for a gourmet breakfast twist.
Storage
Store completely cooled breadcrumbs in an airtight container at room temperature for up to 2 weeks. If they lose a little crispness, simply re-toast them in a dry skillet for a minute or two.
How Many Calories and WW Points?
According to my calculations, each 2-tablespoon serving has 53 calories and 2 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
If you’ve made Crunchy Garlicky Breadcrumbs, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Garlicky Toasted Panko Breadcrumbs
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 large cloves garlic, smashed and peeled
- 1/4 teaspoon red pepper flakes
- 4 anchovy fillets
- 2 cups plain panko breadcrumbs
- Grated zest of 1 large lemon, (I used the zest of 2 small lemons)
- 1/2 teaspoon kosher salt
Instructions
- Gather and prep your ingredients.
- In a medium skillet, heat the olive oil and garlic cloves over medium heat, stirring often until the garlic turns golden brown, about 3–4 minutes. Then, to extract maximum flavor, press down on the garlic with a heatproof spatula for another minute or so. Remove the garlic cloves from the skillet and discard them.
- Add the red pepper flakes and anchovy fillets to the oil in the skillet. Mash the anchovies with your spatula until they completely dissolve into the oil.
- Stir in the panko breadcrumbs and cook, stirring occasionally at first, then more frequently, until golden and crisp—about 5 minutes.
- Remove the skillet from heat. Add the lemon zest and salt to the pan. Stir until the mixture is well combined.
- Transfer the breadcrumbs to a plate or bowl to cool completely, then store in a jar with a tight-fitting lid at room temperature for up to two weeks.
Notes
(Must be logged into WW on a smartphone or tablet.) 2 PointsPlus (Old plan) Make-Ahead Friendly: Once completely cooled, store the breadcrumbs in a clean, airtight jar at room temperature. They’ll stay fresh and crispy for up to 2 weeks. No Anchovies? No Problem. Don’t let anchovies scare you off—they melt into the oil and leave behind a rich, savory flavor (not fishy!). But if you prefer to skip them, try a small spoonful of white miso or a splash of soy sauce for umami depth.
Variations
- Skip the anchovies for a vegetarian version.
- Stir in grated Parmesan after cooling.
- Add chopped fresh parsley.
- Use orange zest instead of lemon.
- Add Italian seasoning.
- Make it spicy with extra red pepper flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Super Italian (affiliate link). More than 110 Indulgent Recipes Using Italy’s Healthiest Foods by Giada Dilaurentiis
More Crispy Toppings & Savory Snack Recipes
- Air-fryer Crispy Cajun Chickpeas – Crunchy, spicy, and packed with bold Cajun flavors, these chickpeas make the perfect healthy snack or salad topper.
- Golden, melty, and crispy without the deep-frying—these Easy baked Mozzarella Sticks are a crowd-pleasing comfort food made simple.
- Everything Bagel Parmesan Crisps – Savory, cheesy crisps loaded with everything bagel seasoning (affiliate link)—great for snacking or adding crunch to soups and salads.
- Everything But the Bagel Chips – Crispy, crunchy chips bursting with classic everything bagel flavors—perfect on their own or paired with your favorite dips.
