On 11/7/2010 9:59 AM, James Silverton wrote:
> dsi1 wrote on Sun, 07 Nov 2010 08:58:30 -1000:
>
>> On 11/7/2010 4:37 AM, jmcquown wrote:
>>>
>>> Okay, so I made mac & cheese (as a main dish) last night. I
>>> like to bake it and sprinkle breadcrumbs on the top. So I
>>> used Panko instead of breadcrumbs. UGH. No thanks! Panko
>>> might be right for... I don't know... something fried like
>>> fish? But definitely don't use Panko as the crumb topping on mac &
>>> cheese.
>>>
>> I would use Panko only for deep fried food or foods that are fried at
>> high temperatures for a short time. It is unsuitable for baked foods.
>> Don't use it on fried chicken unless it's a thin cutlet. The most
>> popular use of panko in our state is for chicken katsu.
>
> What state is that to be so familiar with Chikin Katsu? Baked Chickin
> Katsu (good Janglish for Chicken Cutlet and you will see the words quite
> frequently in Japan) made with Panko is just fine and I make it
> frequently. The oven should be fairly hot; 425F for 20-30 minutes is good.
>

For lunch today I had chicken katsu curry. It's a boneless chicken thigh
breaded with panko served up hot with a ladle of curry sauce and a scoop
of rice. Boy, that's tasty and I'm almost feeling high right now. The
dish, like most other plate lunches in Hawaii comes with a side of
macaroni salad which I never touch. Other than that, this meal hit the
spot!