Hey Chef Munkey!
So I did this with a leftover baked potato. You can see mine are more brown partially because I like my food that way, "flavor in the brown" like Carla Hall says; but also probably because of my Parmesan.
When I buy a new parmesian wedge, the stuff I buy has a rind but not too bad. When I have plenty of cheese rinds on hand already for mousetraps I actually start using/grating my parm from the rind inward making use of that harder exterior and as the wedge ages in the fridge I'm using the driest or hardest first and finish with the softer inner cheese. A parm wedge will last months in my fridge.
You didn't specify what type or form of parmesean. I don't buy the canned or pre-grated stuff so this is what I had and how I use it.
I put the parm and panko in a bowl and seasoned it with Chef Kenny's Cajun/Creole homemade seasoning mix. which I'll share here. It's just some slight modifications to Emeril's Essence:
2 tbl coarse salt (Kosher or sea is best)
2 tbl granulated or powdered chicken bouillon
2 tbl paprika (the regular stuff)
2 tbl smoked paprika
¼ cup garlic powder
2 tbl cayenne pepper
1 tbl coarse black pepper
1 tbl onion powder
1 tsp white pepper
½ tsp dried oregano (grind finer between fingers)
½ tsp dried thyme (grind finer between fingers)
My crumb mixture didn't coat as well as in your pic. Not sure why but I pressed the wedges in to it best I could seeing as though they were really soft...a lot softer than what your recipe would produce.
I even rolled the wedges in a plate of olive oil before coating to be sure they were fully coated.
They were delicious, but now I'm going to have to try your recipe as written. You suggested this in my potato guts thread Potato Guts
So I was using a pre-defined ingredient.
How did you get yours to coat so well? Any tips? I am tempted to use an egg wash.
I ate mine with a couple leftover sauces. A sort of remulade that had a touch of anchovy paste from another experiment and some Asiago ranch dressing.
Thanks for the recipe suggestions!