Panko

• For extra crispy fried chicken and fish: Panko breadcrumbs are a fantastic breading for chicken cutlets or fish fillets providing a much lighter and crispier coating than standard breadcrumbs.
• To create a crunchy topping for baked dishes: Use panko mixed with melted butter and herbs to top casseroles, gratins, or baked vegetables, adding a delightful textural element.
• As a binder in meatballs and meatloaf: Panko helps bind the ingredients in meatballs and meatloaf, adding moisture and a more delicate texture than other breadcrumb types.
• To add texture to vegetable burgers or patties: Incorporate panko into homemade vegetable burgers or patties to improve the binding and create a pleasantly crispy exterior.
• In tempura batters for a lighter, crispier crust: Add a small amount of panko to tempura batter for a light, crispy coating without being too heavy.
• To add crispy topping to pasta dishes: Toasted panko with garlic and herbs can be sprinkled over pasta dishes for added flavor and texture.

• Good source of carbohydrates for energy
• Lower in fat compared to some other breadcrumb types
• Adds a crispy texture without significantly increasing calorie content
• Can be used to create gluten-free options when made from rice flour or other gluten-free alternatives
• May contain added vitamins and minerals depending on the brand

Panko breadcrumbs should be stored in an airtight container in a cool, dry place away from direct sunlight. Properly stored panko can last for several months. Check for any signs of moisture or spoilage before using. Avoid storing near strong-smelling foods, as panko can absorb odors. Freezing panko can extend its shelf life even further; just ensure it's in a freezer-safe bag or container.