I heard about it so often here that when I saw it in my Asian store last
week in Florence, I bought it. I find it quite expensive at almost US$3 per
bag.

So I tried it on a cutlet and it wasn't successful. I did the normal flour,
eggwash, crumbs thing. Not enough stuck to the meat and a lot fell off in
the pan. I read the label and there was one recipe which said to dip the
xxxx into tempura batter and then Panko. Doesn't seem possible that you'd
have to do that every time!

So how about some hints on how best to use this precious bag of crumbs?