Giusi wrote:
> 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?
>
>


The price is not too much higher than what I pay in the Boston area and
I have quite few Asian markets to choose from. I think they are usually
between 2 and 3 dollars. The regular grocery stores tend to charge more.

As for it not sticking. I have had mostly good experience with just egg
wash and panko. I don't alwasy do flour, egg wash, panko. I think the
real key is the oil needs to be fairly hot (and not too shallow)and you
kind of have to leave it alone for a bit, otherwise the coating either
sticks to the pan or it all falls off. You really need to make sure the
item is really coated. I usually leave whatever I am coating in the dish
as long as possible to get it fully coated.


I have never needed to use a tempura batter under the panko. I do one or
the other.

Tracy