Panko chicken breast

Does your recipe call for panko? We have the low-down on Japanese-style bread crumbs, including when you can substitute classic bread crumbs. My first experience with tonkatsu was eye-opening. I was panko chicken breast Tokyo with my family on a mission to eat as much ramen as humanly possible, but the hotel concierge told us we shouldn’t leave without a visit to Tonkatsu Maisen.

So we took the train to Shibuya and ordered away. It reminded me of German schnitzel, but the breading was extremely crunchy—crunchier than any fried cutlet I’d ever had. When we got back to the hotel, I asked the concierge what made the pork so crispy. Panko is a unique style of bread crumb used in Japanese baked and fried dishes. It starts with baking bread in a specially designed oven using electric current instead of heat. That produces a crustless white bread that’s soft and dense. The bread is then dried and ground into coarse flakes that are larger than regular bread crumbs.

Shape and Texture Panko bread crumbs are ground into a coarse flake with a sliver shape. Classic bread crumbs are processed into a finer crumb, and their shape is generally round. When used as breading, the size and shape of the panko creates a thicker, more textured coating compared to regular bread crumbs. Flavor The bread produced to make panko is a simple yeasted bread, giving the panko a neutral flavor.

You’ll also find Italian bread crumbs or seasoned bread crumbs at the grocery store, which have added herbs and spices. Finish The electric current used to bake panko dough produces tiny air pockets in the bread. Combined with the panko’s flaky shape, these air pockets prevent the absorption of oil, giving panko a crispier, crunchier finish compared to that of regular bread crumbs. Classic bread crumbs are made from stale bread, so they tend to absorb more oil as the food fries and create a dense finish.

Best Uses Panko is perfect for Japanese recipes like tonkatsu or chicken katsu, but it’s incorporated into Western recipes, too. Classic bread crumbs are a no-brainer for recipes where the bread crumbs help bind the ingredients, like stuffing or meatballs. They can also be used for fried food, but the result will be more bready than crispy. Substitutions These two types of bread crumbs are generally interchangeable, so don’t be afraid to use one instead of the other. Keep in mind that panko is crispier than classic bread crumbs, so it adds a different texture to the finished dish. That said, we love how surprisingly crispy you can make mac and cheese by topping it with panko instead of bread crumbs. After years of working in professional kitchens, Lindsay traded her knives in for the pen.

While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family. Panko hat seinen Ursprung in Japan um 1970. Es wird aus einer Art Weißbrot ohne Kruste hergestellt und ist deshalb heller als die meisten Panierungen der westlichen Küche. In Japan wird das Brot für Panko zum Großteil nicht klassisch im Ofen gebacken, sondern direkt mit elektrischem Strom erhitzt. Dabei wird Hefeteig in einen Behälter zwischen zwei Elektroden gegeben. Embuscado: Texture design for breaded and battered foods.

In: Food Texture Design and Optimization. Adeline Goullieux, Jean-Pierre Pain: Ohmic Heating. In: Emerging Technologies for Food Processing. Chen, Yujie Wang, David Dyson: Breadings—What They Are and How They Are Used. In: Batters and Breadings in Food Processing.