You can interchange panko with traditional bread crumbs in any recipe. We like Ian’s brand whole wheat panko because it offers a sneaky, whole grain alternative to tradtional white panko.
I have found that panko works best for pan frying, unless you toast the panko beforehand: Add 1 cup of panko to a skillet over medium heat and add 1 Tbsp. oil, stir until all the panko is coated with the oil and lightly golden. Remove from heat and set aside until needed. If you pre-toast the panko, it will work amazingly well for “oven-fried” recipes and it also adds a nice layer of “toasty” flavor.
Click here for a Panko-Crusted Pork Chops with Yummy Napa Cabbage Salad from Martha Stewart.
Click here for Tyler Florence’s Chicken Cordon Bleu recipe, a bit fussy, but worth the effort; just save it for a weekend.
Happy (crispy) Cooking!