My Recipe Box

Using panko bread crumbs

by Jennifer Armentrout

fromFine Cooking
Issue 55

The next time you want a crisp, pan-fried cutlet or filet, try using panko instead of regular bread crumbs. Panko flakes (or crumbs) are Japanese breadcrumbs; they're irregularly shaped and coarser than regular breadcrumbs. They´re dry, but at first glance they look llike fresh white breadcrumbs. When used for frying, they produce a lighter, crunchier coating that´s more tender and delicate. They seem to absorb less oil and stay crisp longer than regular crumbs. They also make a great topping for casseroles.

Look for bags and boxes of panko in Asian markets and in the Asian section of some supermarkets. Brands to try include Shirakiku, Rokko, Nishimoto Honey, Hana, Hadson Toko, and Oriental Mascot.

Photos: Scott Phillips

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