About Panko Bread Crumbs

by Diana Rattray, June 30, 2017

Japanese panko bread crumbs have a coarser and crunchier texture when compared to regular soft or dry bread crumbs. Panko -- literally "small pieces of bread" in Japanese -- is a bread crumb that is often used as a coating for deep-fried foods.

Panko originated in Japan during WWII, but the crumbs became so popular that they are now produced worldwide. The crumbs are made from bread which is baked by passing an electric current through the dough, rather than by conventional oven baking. This method yields a loaf of bread with no crust. The loaves are then dried and ground in a processor with steel blades. Finally, the crumbs are lightly toasted to produce the most crispness.

Panko bread crumbs have a coarser and crunchier texture when compared to regular soft or dry bread crumbs, and they absorb less oil or grease when fried. They make an excellent breading for chicken, fish, or seafood, and can be used in any recipe in place of bread crumbs.

Panko crumbs have increased in popularity and can be found in most grocery stores.

If you don't have panko, substitute toasted coarse bread crumbs, cracker meal, or crushed melba toast.



See Also
How to Make Crunchy Seasoned Croutons
Panko and Mustard Crusted Salmon


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