What is it?

In Japanese, the word “panko” simply means breadcrumbs. In the U.S., though, panko refers to a particular type of Japanese breadcrumb. Panko breadcrumbs are dry. They have a shard-like shape and a uniformly light color (most panko is made from crust-free bread). Their unique texture is particularly well suited for breading and frying producing a light, crunchy, delicate coating. They seem to absorb less oil and stay crisp longer than regular crumbs. They also make a great topping for casseroles.

Don’t have it?

Though the texture won’t be exactly the same, you can substitute regular dry breadcrumbs.

How to choose:

Panko used to be hard to find anywhere other than an Asian market, but recently we’ve noticed it cropping up in large supermarkets. Look for it in the Asian foods section, the dry breadcrumb section, or near the fish counter.

How to store:

Store well sealed in a cool, dry place.

Cross Reference

breadcrumbs

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Recipes

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  Recipe

  Mashed-Potato Casserole

  Turning mashed potatoes into a casserole means you can make them ahead (a full day ahead!) and bring them to a potluck in their own serving dish.

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  Recipe

  Crispy Chicken Katsu Sandwich

  This Japanese fast-food favorite pairs perfectly with a simple, refreshing cucumber salad on the side.

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  Recipe

  Crunchy Polenta Fries with Sriracha Mayo

  Those pre-cooked logs of polenta may not make the most authentic bowl of soft, creamy corn goodness, but they're a great shortcut for crisp-edged polenta fries. This is also a…

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  Recipe

  Goat Cheese and Panko-Crusted Australian Leg of Lamb

  Tangy goat cheese and mustard help the crunchy crust of panko crumbs cling to this garlic-and-rosemary-studded roast lamb. If your panko isn't quite as golden-brown as you'd like it once…

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  Recipe

  Crisp Baked Chicken Tenderloins

  Umami-packed miso adds depth of flavor to these chicken “fingers,” making them a favorite for kids and adults alike. The secret to a crisp coating without frying is to toast…

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  Recipe

  Pork Chops Milanese

  You can’t have too much of the sweet-sour dressing to sop up the crispy bites of pork chop—it’s a perfect marriage.

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  Recipe

  Heirloom Bean Potato Cassoulet

  With deeply developed flavors and aromas that satisfy and entice, this cassoulet has everything you would expect from this homey French classic, except all the meat.

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  Recipe

  Breaded Chicken Cutlets with Orange Salsa

  Few can resist a crisp fried cutlet. Here, both the meat and the breading are infused with the delicate flavors of orange and thyme. The fruity, colorful salsa complements the…

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  Recipe

  Garlicky Roasted Artichoke Hearts

  Panko adds crunch to this Italian-inspired side; it pairs well with a seared flaky fish like cod. The artichokes also add flavor and texture to Pasta with Roasted Artichokes, Sun-Dried…

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  Recipe

  Porter Bacon Mac & Cheese

  Porter’s deep-roasted coffee flavors complement the rich, creamy cheese sauce, while its mild, smoky notes play off the bacon (even more so if you use a smoked porter).