//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
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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
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