Japanese panko breadcrumbs add a crunchy texture to vegetables, fish and meat, perfect for making tempura prawns and tonkatsu. Made from cooked bread, the crumbs have a crispy texture and retain less oil than European breadcrumbs, resulting in a lighter fried dish.
Try using panko breadcrumbs in this schmaltz-fried chicken katsu recipe.
Ingredients: Wheat flour, fat, yeast, salt, glucose, soybean powder, leavening agents, vitamin C
Allergy advice: For allergens see ingredients listed in bold.
Storage: Keep away from light, heat and moisture.
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