Panko

What Is Panko?

Panko is a coarse, flaky breading from Japanese cuisine, made by a special method from crustless bread (the white interior). Unlike the fine, powdery texture of classic breadcrumbs, panko consists of large, light flakes.

These large, light flakes absorb less oil and become less compact during frying, giving food a distinct crunch; coated food develops a light, crisp crust when cooked. That is why panko is preferred for crunchy coatings.

Nutritional Information for Panko

As a bread-based breadcrumb, panko consists mainly of carbohydrates; it provides about 370 kcal of energy per 100 grams, although only a small amount is used for coating. Because it is made from wheat bread, it contains gluten. Values are approximate.

How to Use Panko

Panko is used as the final layer in the classic flour-egg-panko breading sequence; it gives food a crisp crust when fried, baked, or cooked with a little oil. Because it contains gluten, it is not suitable for people with celiac disease or gluten sensitivity; gluten-free panko-style products are also available.

This information is general; panko is a food, not a medical treatment.

How to Choose Panko

Good panko should have large flakes, be dry and light-colored, and be within its freshness date. Avoid products that are damp, clumped, or smell stale; choose white or golden varieties (made from crusted bread) according to their intended use.

• It should have large flakes and be dry.
• It should not be damp or clumped.
• Its freshness date should be current.

How to Store Panko

Store panko in a sealed container in a cool, dry, dark place; moisture ruins its crispness and can lead to mold. Reseal the package tightly after opening; it can also be kept in the freezer for long-term storage.

Using Panko in the Kitchen

Panko is most often used to bread schnitzel, chicken, and fish, for tonkatsu, to coat meatballs and croquettes, on baked crispy vegetables, and as a topping for gratins. Its large, light flakes create a more pronounced crunch that lasts longer than with classic breadcrumbs.

Why Is Panko Crispier?

Its large, porous, lightweight flakes absorb less oil and become less compact during frying; this creates a lighter, crisper crust than fine breadcrumbs.

Frequently Asked Questions

What is the difference between panko and breadcrumbs?

Breadcrumbs are fine and powdery, while panko is coarse, flaky, and light. Panko makes a crispier, lighter coating, whereas fine breadcrumbs create a denser, more even crust.

Can panko be used in the oven?

Yes; it also gives a crisp result in the oven. For more pronounced color and crunch, toast panko lightly beforehand or use it with a little oil.

Is panko gluten-free?

Traditional panko is made from wheat bread and contains gluten. Gluten-free panko-style products are available for people following a gluten-free diet; check the label.