Breading...on stuff that will be fried.
Linda c

Any scallopine that will be breaded and fried - panko makes it crispier that regular bread crumbs. Great on shrimp.

Good side dish: Fry a couple handfuls of panko in butter until butter is browned and panko is crispy - poor over olive-oil-drizzled thin spaghetti, add some chopped nicoise olives and red pepper flakes. Toss and eat.

I use panko in the place of regular bread crumbs for frying and baking, it's nicely crunchy.

Annie

Fried green tomatoes and fried oysters take on a new life!!! Saw a $40 bag of Panko at a seafood outlet - 20 lbs for $40!!!

Not much. I did buy some to use for a specific recipe and while it was nice and crunchy, you must know that all that bread must really suck up the oil. I shouldn't be eating fried things anyway, LOL.

I use it for coating things I fry like cutlets, fish, salmon cakes etc. Truthfully I don't find much difference between Panko and fresh made breadcrumbs but it is way better in texture than regular commercial breadcrumbs.

It is also good on top of casseroles that call for a bread crumb topping, like cheese potatoes or macaroni and cheese.

Sue

As posted above, except I usually bake instead of fry.
Hate that mess, don't need the fat/calories.

Baked chicken, zucchini sticks, shrimp, etc.
Occasionally I will fry salmon or tuna patties (not DEEP fry). Lightly oiled pan and Panko crumbs.

They're pretty handy and I like the crunch.
I buy a big bag at my restaurant supply (not big like 20#!!! LOL).
It's probably 2 or 3 lbs. for about $5.00 (lasts me awhile, can't really remember what I paid last time).

Deanna

I use more of it for Eggplant Parmigiana than anything else, but I also use it for fried okra and shrimp tempura. I sometimes make okra parmigiana with okra instead of eggplant.

Lars

Like dgkritch, I use it mostly for "oven frying", usually chicken. Freshly baked, the crunch is wonderful. The grandkids like it for chicken nuggets and as a topping on mac and cheese.

I don't use it at all. I tried it a few times and never understood the hype. I much prefer the taste that homemade breadcrumbs contribute to something that is breaded. I didn't find that the Panko was crisper than regular bread crumbs.

Ann

I prefer it to any other breading material. I love it especially when we fry fish.

Angel:
I've tried Panko and went back to Old Faithful.

Lou's - Bread Crumbs for Chicken, Meatballs, etc.

1. I make up a mixture of Italian Bread cubes dried hard in the Oven. Then made into crumbs. 4 cups

2. Add Corn Flakes made almost to crumbs. 1 cup

3. Add Rice Krispies made into crumbs. 1 cup

4. Add 4 tablespoons of flour.
All the spices are add to this for whatever I'm making.

For Breaded Chicken or Fingers, or meatballs.
I add the following, to one cup of the Bread Crumb mix.

1 level teaspoon of Onion Powder
1 level teaspoon of Garlic Powder
3 level tablespoons of Parmesan Cheese.
1/4 teaspoon of Old Bay
1/4 teaspoon of Black Pepper
1 tablespoon of Parsley Flakes
1/2 teaspoon of salt, or to taste

For meatballs I add some Chicken Stock with a beaten egg.
Dampen the crumb mix and blend into the meat.
Probably about 8 heaping Tablespoons of Chicken Stock ???

I mix about 1/3 Crunb Mix to the amount of meat used,
This is by volume

This is used for Chicken Stuffing also, along with nuked
Celery and Onions,with Bread cubes added.

LOU

It was "Martha" who brought Panko into my life. On one of those rare days that I was actually watching the program, she was making fried green tomatoes - my passion.....but oh my, I had much to learn about this life time passion.

Interesting to now see that restaurant tout their food prep by mentioning Panko on the menu of foods cooked that way.

Mac/cheese topping??? Hmmmmmmmmmmm I just may have to give THAT a try.