Panko Breadcrumb

Panko breadcrumbs are coarse, airy flakes of dried white bread with a pale, crustless appearance. They fry up shatteringly crisp, absorb less oil than fine crumbs, and stay light when baked. Common uses include breading cutlets and croquettes, topping casseroles and gratins, or adding crunch to pan-fried vegetables; sold plain or seasoned.\n\nDeveloped in Japan, panko emerged from crustless loaves baked with electric current and was popularized in tonkatsu and korokke. Industrial production dries and crushes crustless bread into large flakes, and its use has spread worldwide in home and restaurant kitchens.