Panko breadcrumbs

Panko breadcrumbs are a type of breadcrumb of Japanese origin, known for their light, crispy, and airy texture. Unlike conventional breadcrumbs, panko is made from crustless white bread that is ground into irregular, dry flakes. This particularity gives it a crispier and less dense texture, making it ideal for providing a crunchy finish to fried foods, breaded dishes, and gratins.

Panko is very popular in Japanese cuisine, especially in dishes like tonkatsu (breaded pork cutlet) and other battered foods, but it has gained great international acceptance for its ability to absorb less oil and provide a lighter and airier texture than traditional breadcrumbs.

Regarding its properties, panko breadcrumbs are low in fat and primarily provide complex carbohydrates. Their texture facilitates a crispier and lighter fry, making them a preferred option for those seeking preparations with a lower caloric density compared to heavy breading.

In the Hispanic world, panko breadcrumbs can be found simply as "panko", although they are also known as Japanese breadcrumbs or special breadcrumbs to distinguish them from common breadcrumbs. Their use is widespread in recipes for chicken, seafood, vegetables, and preparations where a crispier and less greasy finish is desired.