Giusi said...

> 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?


I'd have luck with adding fresh grated Parmesan cheese. Cheese will melt
and help bind the panko. Don't know about tempura batter. I just coat
chicken or fish strips in olive oil (butter came recommended in the
original recipe) then coated with the breadcrumb/cheese/sesame seed mix and
place on a parchment paper lined cookie sheet wiped lightly with more olive
oil and bake, turning every 10 minutes at 350°F. for 30-40 minutes
depending on the meat and cut.

They are course crumbs. You'll never manage NOT to lose some crumbs. That's
to be expected.

Good luck,

Andy