Giusi wrote about panko:

> 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?

After you dip the cutlet into the flour, egg, and panko, let it sit
uncovered on a rack in the refrigerator for about 30 minutes. That will both
hydrolize some of the starch in the flour, causing it to bond more tightly,
and will dry out some of the water in the egg wash, causing less steam
during cooking: Steam is what causes that "delamination," pushing the panko
away from the cutlet.

Bob