I like to mix it about half and half with regular bread crumbs for chicken, fish, baked zucchini, etc.

I don't "do" eggplant, but it should be good there too!

Deanna

I made Marilyn's fresh salmon cakes on Monday, and I used Panko in that, as listed in her recipe. Panko can be substituted for dry bread crumbs, but not fresh crumbs. I use it also when making tempura. It tends to be somewhat crisper than regular bread crumbs. I like it better than regular bread crumbs when I make Eggplant Parmigiano.

Lars

I use it the same way as Deanna does, mix it with Italian bread crumbs.

I like it straight up for breading stuff to fry or bake.

I use panko to make chicken tenders or fried shrimp. Really anything fried that normally would have a breadcrumb or flour coating.

For the chicken tenders, shake the chicken tenderloins in flour, dip into egg and then press into Panko. Then Fry. The coating is light and crispy!

Mmmmm, I'm going to give it a try in breading various foods.

Lars, thanks for posting that eggplant parmigiana recipe (I was going to ask for it on the other thread but got sidetracked). I'll look for eggplants at the market next week.

Shaun, that photo is making me hungry! It looks so good!

I noticed that many recommend mixing the Panko with breadcrumbs. I did something similar when I wanted to use up matzoh meal after Passover. Matzoh meal is heavy, so breadcrumbs lighten it up; I guess it works the opposite way for Panko crumbs.

Sue

t'aint just for breading, I use it in my lemon basil crab cakes instead of crumb and if you fold it in gently and roll the cakes in it's much lighter and doesn't contribute to the dense texture most crab cakes have. It made the difference between great and WOW.

You can also toss it atop casseroles in conjunction with a cheese and not get the cheese-n-sand sealed quality you can get with Ital bread crumb-age.

love the stuff! my 2

I love it as a very light breading on my fish. I much prefer it to any other heavy breading.

My favorite is fried green tomatoes. I don't know if they are in season where you are.

FRIED GREEN TOMATOES w/PANKO

6 cups canola oil, for frying
½ cup all-purpose flour
1 cup milk
Kosher salt
Pinch paprika
Pinch cayenne pepper
2 medium green tomatoes
1 ½ cups Japanese bread crumbs (panko)
In a large, deep, heavy pan, heat the oil to 350 degrees F.
In a medium bowl, whisk the flour and the milk together. Mix in the salt, black pepper, paprika and cayenne pepper.
Slice the tomatoes into 1/2-inch slices. Dip the tomato slices into the batter, making sure they are coated thoroughly. Cover both sides with bread crumbs. Carefully add to the hot oil and fry in the oil until golden brown, about 3 to 5 minutes. Serve immediately.

Mustangs, ever since I saw the movie, I've wanted to make fried green tomatoes, but I've never found green tomatoes at my supermarket. Could the dish be made with very firm red tomatoes?

Sands, taking a cue from you, I made crab cakes tonight, using about 60:40 Panko to bread crumbs and mixing very gently. As you said, they were much lighter. Next time, I'll remember to increase the seasoning to make up for the flavor the Italian-seasoned bread crumbs would have provided. I usually add Old Bay, too, but omitted it this time, so the crab cakes were pretty bland. I liked the texture, though.

Sue

Great for fried shrimp & for crab cakes but I also use it to top baked macaroni & cheese. It makes a divine, crispy crust.

Nina

MT, Firm red tomatoes would turn mushy. I cook the green tomatoes as soon as I get them so they don't have a chance to turn even a little pink. Worth the effort...well I think they are. In this area, FGTs are an appetizer on restaurant menus.