Does anyone have a recipe for panko, the japanese style bread crumbs?

I'd like to find a recipe for panko. I understand that the bread crumbs are light and crispy. I'd like to try them with a fish or pork recipe.


thanks,Does anyone have a recipe for panko, the japanese style bread crumbs?
Basic Panko Recipe








Any white bread will do for making panko. An Asian chef I once worked with swore that the best homemade panko came from Wonder Bread!





If you don鈥檛 have white bread, use soda crackers--such as Saltines and oyster crackers--or Melba toast instead.





1. Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.





2. Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!





3. Immediately remove bread crumbs from oven and allow them to cool.Does anyone have a recipe for panko, the japanese style bread crumbs?
Panko is a variety of breadcrumb used in Japanese cuisine as a crunchy, coating for fried foods such as tonkatsu. Panko is made from wheat bread, but it has a crisper, airier texture than most types of breading found in Western cuisine. Outside Japan, it is becoming more popular for use in Asian and non-Asian dishes, and is often available in Asian markets or specialty stores.





In Japanese, panko (銉戙兂绮? refers to all types of breadcrumb, not just the flaky variety used for frying.
Chicken breast sandwich(can substitute fish filets for chicken breasts-just don't pound the fish!








1 cup all-purpose flour





3 eggs, lightly beaten





2 cups Panko Bread Crumbs





Canola oil, for frying





4 large skinless chicken breasts, pounded as needed for consistent thickness





salt and freshly ground black pepper to taste





2 tablespoons Dijon mustard





1/4 cup mayonnaise





4 sesame seed鈥搕opped buns, split





1 head of iceberg lettuce, shredded





1 large ripe tomato, cored and sliced 1/4 inch thick





1. Place the flour, eggs, and panko crumbs in 3 separate shallow dishes.





2. Heat a large, heavy saut茅 pan over high heat. Pour in 12 inch of oil and heat. Meanwhile, season the breasts with salt and pepper. Dredge them in the flour, shaking off the excess. Dip the breasts in the eggs and then the panko, and fry the breasts, turning once, until they are golden brown and their juices run clear when the breasts are pricked with the tip of a knife, 3 to 5 minutes per side. Remove and drain on paper towels.





3. Meanwhile, in a small bowl, combine the mustard and mayonnaise. To assemble the sandwiches, spread the mustard mixture lightly on the bun tops and bottoms. Top the bottoms with the lettuce, a fried breast, and tomatoes. Season the tomatoes with salt and pepper, and cover with the bun tops. Halve each sandwich and serve.
I just buy it from an oriental store.
Try google, it gives great answers!
I just used Panko for last night's dinner. I made Tonkatsu, pronounced tone-cot-sue (Japanese for pork cutlet).





I added garlic salt and pepper to the Panko to give it more flavor.





Tonkatsu Recipe





ingredients:


pork chops (thinly sliced)


1 bag of Panko


2 eggs (beaten)


garlic salt and pepper to add to the Panko


oil for frying





Pour about 1-1/2'; of oil in the frying pan.


Dip pork chop in eggs then coat with Panko.


I really press the Panko into the meat to coat better otherwise just sprinkling it on the meat will leave some open spaces when you lift the meat to place in the oil.


When oil becomes hot enough, place pork chop carefully in the pan.


The Panko will turn a nice golden brown. Turn pork chop over and cook other side.


Place cooked pork chop on a plate covered with a couple sheets of paper towels to absorb excess oil.





I serve Tonkatsu with rice and veggies.
You can use them in any recipe that calls for bread crumbs.


Chicken Parm is good
i use them to make my sushi crunchy i brown them in a non stick pan to a light golden brown, then i turn my already made California rolls or ahi rolls in them to coat my rice ...it makes the perfect crunchy outside they stick to the rice minimum. a good recipe is to coat fish in milk (i use soy) and egg mixture .1 egg 1 cup milk, mix well , then dip fish in egg and milk then dip in panko crumbs (not pan browned just straight from box) put the fillets that are coated in bread crumbs on a baking sheet that has been sprayed with a non stick oil. bake uncovered at 375 or 400 for about 20 min check fish if it flakes apart it is done, just make sure its not mushy. this recipe works with chicken and fish and shrimp, even tofu. good luck enjoy.