Light, flaky and crispy, perfect as a coating for deep frying, or as crunchy toppings on salad.
Panko breadcrumbs are an essential component in some of the most popular dishes in Japanese cuisine, such as katsu curry and korokke croquettes. Fluffier and flakier than most Western breadcrumbs, panko breadcrumbs absorb less oil when cooked, giving food a lighter and crispier texture.
Thinking of a Katsu dishes? Dip your meat of of choice or vegetables into flour batter, beaten egg and then cover thoroughly with panko breadcrumb before frying. Ready for a yummy crunch!
Country of Origin:
Wheat Flour, Yeast, Salt
|Typical Values||per 100g|
|of which saturates||0.4g|
|of which sugars||3.8g|
2 x Boneless chicken breast fillets
1 x Beaten egg
1 Make 4-5 cuts on the chicken to prevent it from bending when cooking, then season with salt and pepper.
2 Coat the chicken evenly with plain flour, then dip in the beaten egg and lastly coat with panko. Press with your hands to ensure an even coating on both sides.
3 Add at least 5cm of cooking oil to deep fry pan and bring to 175°C. Deep fry for 6-8 minutes or until golden. Place on kitchen paper to remove excess oil. Make sure the meat is cooked thoroughly inside.
4 Cook katsu curry sauce using 50g of Yutaka Katsu Curry Sauce. Pour the sauce generously over sliced chicken cutlets and serve with rice.
For vegetarian options, replace chicken with firm cotton tofu or aubergine.
Japanese Style breadcrumb.
Store in a cool, dry place. Once opened store in an airtight container.
Product of China