[yorkie]

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

[JustAmy]

Oh ... as a crunchy crust. Thanks for setting me straight. I would have tried it in place of breadcrumbs in meatloaf and had my hubby use it when he cooks spaghetti and meatballs.

I might have had an angry chef. LOL

[WayzataJOHNN]

Crab Cakes!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

OUTSTANDING (Thanks)