Light, airy gourmet breading takes the culinary spotlight

[Food Network Fan]

Light, airy gourmet breading takes the culinary spotlight

By JILL WENDHOLT SILVA

The Kansas City Star



Use panko flakes instead of bread crumbs to cut fat, calories and sodium.


Panko is so swank.Google the name for this Japanese-style breading and up pop recipes by Ming Tsai, Tyler Florence, Alton Brown and Bobby Flay.
Why would celebrity chefs settle for crumbs?
Not only do the snowy flakes form a crisp, light crust when baked or fried, panko also has half the fat, calories and sodium of regular bread crumbs.
If you want to pull out all the stops, add a sprinkling of coconut to the breading in The Star’s Panko-Crusted Chicken With Rum-Raisin Sauce. Just don’t skimp on the raisins, which are high in energy, low in fat and rich in iron. The USDA has also been studying raisins because they contain boron, a mineral that may promote bone and joint health, especially in women.
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[Chefnot]

I kept meaning to ask my wife why we changed. She did a pork loin with them Sunday with a mushroom sauce. Daaang.

[Food Network Fan]

She's getting fancy on you huh?

[BerryBaby]

I've used Panko for years and love it.

However, now I will, on occasion, make fresh breadcrumbs. Those also make a huge difference than using the canned crumbs.