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?
>
>

A fried pork cutlet (tonkatsu) is a popular dish over here. I've had no
problem with breading the cutlet as you describe. We use a thin cutlet,
not a thick one.

The robustness of the crumbs will determine how it's applied. If cracker
or cornflake crumbs is used, you can bury the cutlet and tamp it down
with the bottom of a glass. I have a vivid memory of the sound of my
uncle doing this. I'd be across the yard and he'd be in a little shack
with his back to me preparing a batch. It's a pretty surrealistic
memory. He had a lunch wagon for the longest time.

Obviously, panko will not stand up to this treatment. Here's the way I'd
do it. Lay your floured and egg-washed cutlet on the crumbs to get a
coating, flip it over, tamp down lightly with your fingers to embed the
crumbs, flip over again and tamp down again. Fry. Serve with tonkatsu
sauce.

OTOH, you could use a batter. Any kind will do. Heck, even pancake
batter would probably work if you thin it down. Oh yeah, don't use the
big panko, use a finer grade, it'll stick better and you'll lose less.
Good luck.