{"id":1754208,"date":"2022-04-06T13:54:09","date_gmt":"2022-04-06T18:54:09","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1754208"},"modified":"2022-04-06T13:54:09","modified_gmt":"2022-04-06T18:54:09","slug":"what-is-panko","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/what-is-panko\/","title":{"rendered":"What Is Panko?"},"content":{"rendered":"My first experience with tonkatsu<\/a> was eye-opening. I was in Tokyo with my family on a mission to eat as much ramen as humanly possible, but the hotel concierge told us we shouldn't leave without a visit to Tonkatsu Maisen. So we took the train to Shibuya and ordered away. A thin, panko-breaded pork cutlet arrived at the table on a plate lined with a wire rack, keeping the fried pork elevated so it wouldn't get soggy with condensation. To be honest, I didn't know what to expect. After all, could Japanese fried food rival the southern fried chicken<\/a> I had grown up eating?\r\n\r\nThe experience was transformational. It reminded me of German schnitzel<\/a>, but the breading was extremely crunchy\u2014crunchier than any fried cutlet I'd ever had. When we got back to the hotel, I asked the concierge what made the pork so crispy. His answer? Panko bread crumbs.\r\n

What Is Panko?<\/h2>\r\nPanko is a unique style of bread crumb used in Japanese baked and fried dishes. It starts with baking bread in a specially designed oven using electric current instead of heat. That produces a crustless white bread that's soft and dense. The bread is then dried and ground into coarse flakes that are larger than regular bread crumbs.\r\n

Panko vs. Bread Crumbs<\/h2>\r\n\"Panko\r\n

Shape and Texture<\/h3>\r\nPanko bread crumbs are ground into a coarse flake with a sliver shape. Classic bread crumbs are processed into a finer crumb, and their shape is generally round. When used as breading, the size and shape of the panko creates a thicker, more textured coating compared to regular bread crumbs.\r\n

Flavor<\/h3>\r\nThe bread produced to make panko is a simple yeasted bread, giving the panko a neutral flavor. Classic bread crumbs taste of whatever bread was used to make them (think sourdough, white or wheat), so their flavor can vary. You'll also find Italian bread crumbs or seasoned bread crumbs at the grocery store, which have added herbs and spices.\r\n

Finish<\/h3>\r\nThe electric current used to bake panko dough produces tiny air pockets in the bread. Combined with the panko's flaky shape, these air pockets prevent the absorption of oil, giving panko a crispier, crunchier finish compared to that of regular bread crumbs. Classic bread crumbs are made from stale bread, so they tend to absorb more oil as the food fries and create a dense finish.\r\n

Best Uses<\/h3>\r\nPanko is perfect for Japanese recipes like tonkatsu or chicken katsu<\/a>, but it's incorporated into Western recipes, too. Use them anytime you want to make a classic fried recipe crispier, like chicken tenders<\/a>, crispy chicken<\/a> for salad or air-fryer calamari<\/a>.\r\n\r\nClassic bread crumbs are a no-brainer for recipes where the bread crumbs help bind the ingredients, like stuffing or meatballs<\/a>. They can also be used for fried food, but the result will be more bready than crispy. This is perfect for fried recipes like chicken Parmigiana<\/a> where the bread crumbs can absorb the sauce, or air-fryer ravioli<\/a> when the breading adds flavor in addition to texture.\r\n

Substitutions<\/h3>\r\nThese two types of bread crumbs are generally interchangeable, so don't be afraid to use one instead of the other. Keep in mind that panko is crispier than classic bread crumbs, so it adds a different texture to the finished dish. That said, we love how surprisingly crispy you can make mac and cheese<\/a> by topping it with panko instead of bread crumbs. That same level of crispiness wouldn't be appropriate in a recipe like bola-bola<\/a>, though, so substitute with care.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"

What’s the difference between panko (Japanese-style bread crumbs) and regular bread crumbs? Can you use panko instead of regular bread crumbs? We have the details.<\/p>\n","protected":false},"author":7801,"featured_media":1755314,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[305306,305271,305319,303883,303897],"categories-v2":[309299,309216,339929,308476,308490],"coauthors":[50034],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin_file":false},"yoast_head":"\nWhat Is Panko? 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Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. 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