Teach Me How to Panko

//I Prefer Panko by Keri Ann O'Riordan//

The other night, my boyfriend asked what was for dinner, and I told him panko-breaded chicken breast, roasted corn, and a mixed green salad. He had no idea what panko breadcrumbs were and couldn’t wrap his head around why I’d use panko instead of regular breadcrumbs.

I was dumbfounded, since panko is one of my go-to ingredients. For those of you who are like my boyfriend, and don’t understand panko or its uses, read on! You can find a bag of panko at Trader Joe’s. I’ve found that the bag is plenty, and lasts me through a few meals.

Panko: Japanese-style breadcrumbs; used in place of regular breadcrumbs in a variety of recipes

Picture from Confessions of a Chocoholic

Typically, panko crumbs are made from loaves of white bread, so they are lighter colored and coarser than regular breadcrumbs. They produce a crunchy coating with a nice flavor. I recommend toasting panko in a pan before using them, as it deepens the flavor and makes the crumbs even crunchier. Panko can be used for practically any recipe that requires breadcrumbs, but here are a few of my favorite uses: 

• Breaded chicken
• Breaded fish
• Breaded pork
• Chicken and eggplant parmesan
• Fried foods, like onion rings and mozzarella sticks
• Baked macaroni and cheese
• Topping for baked foods like casseroles, meatloaf, and shepherd’s pie
• Crispy Asparagus Spears