Bread crumbs Panko-200g

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Recipe for Bread Crumbs Panko

Panko-Crusted Chicken Katsu (Serves 2)

Perfect for: A quick dinner, bento boxes, or sandwiches (like katsu sando)

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs)

• 1 cup Panko breadcrumbs

• ½ cup all-purpose flour

• 1 egg, beaten

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder (optional)

• Neutral oil (for frying, like canola or vegetable)

• Tonkatsu sauce (or sub: ketchup + Worcestershire sauce)

Instructions:

1. Prep chicken:

   • Pound chicken to ½-inch thickness (even cooking).

   • Season with salt, pepper, and garlic powder.

2. Breading station:

   • Set up 3 shallow bowls:

     1. Flour (mixed with a pinch of salt)

     2. Beaten egg

     3. Panko breadcrumbs

3. Coat the chicken:

   • Dredge in flour → dip in egg → press into Panko (ensure full coverage).

4. Fry to perfection:

   • Heat ½-inch oil in a pan over medium heat (350°F/175°C).

   • Fry chicken 3-4 mins per side until golden brown and internal temp reaches 165°F (74°C).

   • Drain on a wire rack or paper towels.

5. Serve:

   • Slice and drizzle with tonkatsu sauce. Pair with shredded cabbage, rice, or miso soup!

🔥 More Popular Panko Recipes:

1. Crispy Shrimp Tempura (Mix Panko with tempura batter for extra crunch)

2. Baked Mozzarella Sticks (Roll cheese sticks in Panko + bake)

3. Panko-Crusted Fish Tacos (Great with cod or tilapia)

4. Vegetable Gratin (Sprinkle Panko + cheese on top before baking)

5. Arancini (Bread risotto balls with Panko before frying)

💡 Why Panko?

• Lighter & crispier than regular breadcrumbs (bigger flakes = more air pockets).

• Stays crunchy longer (even after baking or frying).

• Versatile for gluten-free versions (use GF Panko).