Panko is a type of Japanese breadcrumb made from steamed, crustless loaves of bread that are processed into flakes and then dried, resulting in large, flaky breadcrumbs that don't pack together when coating food, allowing it to stay crispier longer
. The name "panko" comes from the Japanese words "pan," which means bread, and "ko," which means crumbs, flour, or powder
. Panko is commonly used as a coating for deep-fried foods in Japanese cuisine, such as katsu, a dish of panko-coated fried pork, chicken, or beef cutlets
. It can also be used as a binding agent in dishes like hamburgs, meatloaf, or meatballs, as a breadcrumb topping for baked dishes, or as a garnish for pasta or roasted vegetables
. The main differences between panko and regular breadcrumbs are:
- Texture : Panko breadcrumbs are known for being light and crisp, with a texture that is drier than regular breadcrumbs, resulting in a crispier, less greasy outcome when fried
- Absorption : Panko can absorb less oil than regular breadcrumbs, which contributes to its unique crispy texture
- Usage : Panko is traditionally used in Japanese dishes like chicken katsu, while regular breadcrumbs are more commonly used as crunchy toppings for pasta bakes or to help bind meatballs and burger patties
Although panko and regular breadcrumbs can be used as substitutes for one another, the differences in texture and absorption may affect the final outcome of dishes
