Panko, a.k.a. Japanese breadcrumbs, lends a hand to western world cooking by giving breaded recipes an unparalleled crispy crunch.
Dry breadcrumbs have forever been a pantry staple in the American kitchen, but we think it's time to widen breading horizons and make space for another box of crumbs…Panko.
Panko is the Japanese version of breadcrumbs and is made up of larger, lighter and coarser crumbs than most other dry varieties. Panko is especially good at creating crunchy crusts and the flakes stand up well to frying and sauteing. In Japan panko is used to make traditional Tonkatsu (a breaded pork cutlet) among other classic dishes, but Asian inspired recipes certainly aren't the only place panko can (or should!) be used. Below we have listed our 6 favorite recipes, from Austrian Schnitzel to Crispy Baked French Toast there is a panko-packed meal for every palate.
—By Emily Arno, Relish Multimedia Editor
Pound the pork until you can’t believe it began as a tenderloin, and use panko for schnitzel that’s ultra crisp.
Schnitzel with an Italian passport—Parmesan in the crumbs and a lemony arugula salad to top.
Crunch down through the tangy, crispy golden brown panko crust and bite into the velvety soft tofu center of these absolutely fabulous dinner delights.
These easy-to-prepare salmon sliders with Asian flair will score points with Super Bowl Sunday guests.
Ideal for a light lunch or Meatless Monday main dish, veggie-stuffed tomatoes get a little heft from Japanese breadcrumbs.
Japanese breadcrumbs known as panko make baked French toast extra crispy.