On Thu, 20 Aug 2009 17:10:51 +0200, "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?
-->

Combine flour, garlic powder, curry powder, marjoram, baking powder, and lemon
pepper ( actually your choice of spices, I use this mixture for fish). Mix
well. Slowly add enough flat beer to make a thick batter.

Dip Chop or fish in batter and then roll in Panko. Let stand for 2 minutes. For
fish deep fry in 375ºF fat until golden brown. Drain on absorbent paper and
serve with a tartar sauce or a zesty tomato, horseradish sauce for dipping.

This might work well for you, lets hope.