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Japanese style breadcrumbs de John Spottiswood

Panko breadcrumbs have a coarser texture than ordinary breadcrumbs, and they make for a much lighter and crunchier casserole topping and coating for deep-fried foods. They're especially good for breading seafood. Tan-colored panko is made from the whole loaf, white panko from bread with the crusts cut off. Look for both kinds in the Asian foods section of larger supermarkets.

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Also known as

  • Panko
  • Panko bread crumbs
  • Panko breadcrumbs
  • Japanese bread crumbs
  • Japanese breadcrumbs
  • Japanese style bread crumbs

Substitutes

breadcrumbs (not as coarse, doesn't stay crisp as long) OR cracker meal OR melba toast (crushed)
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