Panko Breadcrumbs
Panko breadcrumbs are a type of Japanese breadcrumb known for their light and crispy texture. Unlike traditional breadcrumbs, which are made from finely ground bread, Panko breadcrumbs are made from crustless bread that is processed into large flakes before being toasted or baked. This unique production method gives Panko breadcrumbs their distinctive texture, with larger, irregularly shaped flakes that create a crispy and airy coating when fried or baked.
Panko breadcrumbs are commonly used in Japanese cuisine for dishes like tonkatsu (breaded and fried pork cutlets) and tempura, but they have also gained popularity in Western cooking for their superior crunch and ability to create a light and crispy crust on fried or baked foods. Whether used as a coating for meats, seafood, or vegetables, or as a topping for casseroles or gratins, Panko breadcrumbs add a deliciously crunchy texture to a wide range of dishes, making them a versatile pantry staple for home cooks and chefs alike.
Store Panko breadcrumbs in a cool, dry place, such as a pantry or cupboard, away from moisture and humidity.
Once opened, seal the package tightly or transfer the breadcrumbs to an airtight container to maintain their crispness and prevent them from becoming stale.
Panko breadcrumbs can be stored in an airtight container and used for future recipes requiring breadcrumbs, such as meatloaf, meatballs, or stuffed vegetables. They can also be seasoned and toasted to make homemade croutons for salads or soups.
The unique texture of Panko breadcrumbs is achieved through a special baking process that involves passing an electric current through the dough, creating a crust that is lighter and airier than traditional breadcrumbs.
Panko breadcrumbs have a higher moisture content than traditional breadcrumbs, which helps them absorb less oil when frying and results in a lighter and crispier coating.
The larger size and irregular shape of Panko breadcrumbs create more surface area, allowing for better adhesion to food and a more even and crispy texture when cooked.
Use Panko breadcrumbs as a coating for fried foods such as chicken tenders, fish fillets, or onion rings for a light and crispy texture.
Mix Panko breadcrumbs with melted butter or olive oil and herbs to create a flavorful topping for baked casseroles or gratins.
Toast Panko breadcrumbs in a dry skillet until golden brown before using them as a topping for salads or soups to add extra crunch and flavor.
Panko breadcrumbs are low in fat and calories and are a good source of carbohydrates.
They are typically made from refined white bread, which means they are lower in fiber and nutrients compared to whole-grain breadcrumbs. Additionally, fried foods coated in Panko breadcrumbs may be higher in calories and fat compared to baked or grilled alternatives.
Corrections or improvements? Email us at
content@sidechef.com