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[mass noun] (in Japanese cooking) breadcrumbs with a light, flaky texture, typically used as a coating for fried or baked food.‘a piece of plump Chilean sea bass remained moist under a light crusting of panko’
- ‘Sprinkle some panko on a plate and place one side of each crab cake in the crumbs.’
- ‘Dredge spheres in flour, then egg, then panko, and again in egg and a final time in bread crumbs.’
- ‘He adds panko as light breading before pan-frying.’
- ‘I used panko rather than regular breadcrumbs, and way more parmesan than Nigella suggests ... but the idea was still hers.’
- ‘To make the crab cakes, combine the crabmeat, panko, scallions, and 1/2 cup of the aioli.’
- ‘But everything was right with a succulent crab cake jam-packed with real crab and without perceptible bread binding and with plump littleneck clams casino, warm under a dust of seasoned panko.’
- ‘Start with the salt-cod fritters ($7), tender inside and crispy out, thanks to the panko in which they're rolled and lightly fried.’
- ‘Pork tonkatsu, breaded with panko and fried to an ideal crispness in brown butter, harks back to the chef's schnitzel-sizzling days at Danube.’
- ‘Rolled in panko (bread crumbs) and fried until golden, the pork is fresh and succulent.’
- ‘The entire dish was topped with crunchy bits of a crumbed bread, like panko (the Japanese breadcrumbs).’
- ‘Stuff the zucchini blossoms with mixture and dredge in flour, egg wash and panko; repeat process.’
- ‘In a food processor, pulse the panko and pecans until fine and uniform in size.’
- ‘You can use cracker crumbs, bread crumbs, or panko, but Doyle is going to try ground-up Triscuits, which are made from whole wheat flour.’
Japanese pan-ko, from pan bread + ko flour, powder.
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