Panko is a Japanese-style breadcrumb made from bread that is processed into light, flaky crumbs. It is commonly used as a coating for fried foods because its relatively large, airy flakes create a crisp crust. Panko is often made from crustless white bread, although products and ingredients vary by manufacturer.
The coarse, flaky structure produces a different texture from fine, dense breadcrumbs. Panko is widely used in Japanese dishes and in contemporary kitchens for breaded proteins, vegetables and crunchy toppings. It can be used dry or lightly seasoned, and may be toasted for a garnish.
Example: panko is used for tonkatsu, ebi furai, croquettes and crisp toppings for gratins.
Allergen note: standard panko is usually made from wheat bread and contains gluten; check the product label for allergens and suitability.
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