Panko bread crumbs are a Japanese-style of breadcrumbs.
The Panko Bread crumbs are traditionally used as a coating for deep-fried foods such as tonkatsu and chicken katsu.
They are made by lightly baking coarse breadcrumbs to give them more 'crunch'.
What is the difference between bread crumbs and panko bread crumbs?
1. Crispiness: Panko is generally a very crunchy topping to include in your recipe, whereas regular breadcrumbs are still crispy but not as crackly when you're biting into them.
2. Oil absorption: Panko breadcrumbs are capable of absorbing less oil than plain breadcrumbs.
Panko and breadcrumbs can certainly be used interchangeably.
Both items are used to serve the same purpose — a crispy topping for baked casseroles, breaded coating for fried foods, and binder for meatballs and veggie burgers.
Panko bread crumbs are made from a crustless white bread that is processed into flakes and then dried.
These bread crumbs have a dryer and flakier consistency than regular breadcrumbs, and as a result they absorb less oil.
Panko produces lighter and crunchier tasting fried food.
If you're looking for panko breadcrumbs, they'll probably be with the Japanese products in the Asian section.
Italian-style breadcrumbs may be in the pasta aisle.
Croutons, seasoned or plain, store-bought or homemade, are an excellent substitute for breadcrumbs, as are the bread cubes sold as boxed stuffing or dressing.
They are essentially the same thing -- dried pieces of bread -- just larger.
In most recipes, panko is used as a coating before frying and baking, as a crispy topping for baked dishes, or mixed into ingredients as a binder.
But panko can also be a crunchy garnish for steamed asparagus or roasted broccoli.