Thanks for that info, Yorkie. I have never used or heard of PANKO bread crumbs. Do you use them in meat loaf or meat balls?
I will give them a try.
No, not “IN” food, but as topping for casseroles and for sauteeing food (or frying). It leaves a beautiful, crunchy, crispy crust (if directions are followed) on everything.
Say you are wanting to make eggplant parmesean. First you dip the purple slices into dry tempura mix, then in an egg wash, then in panko. Then place in skillet with hot oil on medium heat. It browns beautifully. Same with chicken fried steak, fried chicken or chicken wings, fish, pork chops, or any vegetables. (Zucchini is excellent cooked this way!)
Here is a picture of the bag, with a nice recipe for crab-cakes: http://www.theperfectpantry.com/2006/08/panko.html