Ingredients

• 4 Tbsp. unsalted butter
• 4 garlic cloves, lightly smashed
• 1 1/2 cups panko (Japanese breadcrumbs)
• Kosher salt

Instructions

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.
2. Transfer to a plate and let cool. Discard garlic.
3. Do Ahead: Panko can be made 5 days ahead. Store airtight at room temperature.