Posted on: Wednesday, April 18, 2001
Off the Shelf
An indispensable coating for fried foods are these Japanese-style bread crumbs, coarse and irregularly shaped, that fry up crunchy, golden brown and relatively grease-free. What's nice is that the panko breading stays crisp even after sitting awhile. Excellent for pork chops, chicken breasts and seafood.
To use, dredge meat or fish in flour, dip in beaten egg, then coat with fine or coarse panko. Fry in heated oil. Panko also can be used as a filler as you would bread or cracker crumbs in crab cakes, meat loaf or other dishes.