Content

• Ingredients
• To step
• Method 1 of 2: Process and bake the panko breadcrumbs
• Method 2 of 2: Store and use Panko breadcrumbs
• Tips
• Necessities

If you're tired of buying little boxes of panko breadcrumbs every time, learn how to make your own. To get panko's signature crunchy texture, start with using no-crust bread. Cut the bread into coarse flakes and spread the crumbs on a baking tray with a raised edge. Fry the panko breadcrumbs until dried out and crispy. Then use them to fry, cover, or stuff your favorite foods.

Ingredients

• 300 g sliced ​​white bread without crust

Good for 200 g of panko breadcrumbs

To step

Method 1 of 2: Process and bake the panko breadcrumbs

1. Preheat the oven to 120 ° C and take a baking tray with a raised edge. Place one or two baking trays with a raised edge at your workplace. It is important to use a plate with a raised edge so that the breadcrumbs don't slide off the plate when you put them in and take them out of the oven.
2. Cut a slice of bread without a crust into three or four strips. If you don't have bread without a crust, use a sharp serrated knife to cut and clean up the crusts. Place the crustless bread on a cutting board, cut into slices and cut each slice into three or four strips. You can cut them lengthwise or horizontally.
   • While white panko is traditionally made with bread without a crust, you can leave the crust on to make dark panko.
3. Crumble the bread in a food processor to make large flakes. Place the shredding disc in the food processor and switch on the machine. Slowly put the slices of bread into the machine. This should make large flakes of breadcrumbs.
   • If you don't have a food processor, grate the bread against the coarse side of a block grater or give it one or two presses in a blender.
4. Divide the breadcrumbs on the baking tray with a raised edge. If it looks like the breadcrumbs will be higher than 1.5 cm on a plate, divide them between two baking trays.
   • Keeping the breadcrumbs in an even layer will help keep the panko crispy while baking.
5. Bake the panko breadcrumbs for 20 to 30 minutes. Place the baking tray in the preheated oven and bake until the panko becomes crispy. Use a spoon or spatula to stir the breadcrumbs every five minutes during baking.
   • By regularly stirring the panko you prevent it from turning brown. The panko should become crispy, but remain light in color.
6. Let the panko breadcrumbs cool. Remove the baking tray from the oven and place it on a rack. Let the panko cool completely before using or storing it. If you store the panko before it has cooled, it will spoil more quickly due to the moisture in the breadcrumbs.
   • It will likely take at least an hour for the breadcrumbs to cool. The breadcrumbs continue to dry as it cools.

Method 2 of 2: Store and use Panko breadcrumbs

1. Keep the panko in a storage container and at room temperature for up to two weeks. Place the cooled panko breadcrumbs in a container with a lid. Keep the container in the pantry and use the breadcrumbs within two weeks.
   • If you prefer, you can freeze the panko breadcrumbs for up to two months. You don't have to thaw the panko breadcrumbs when you are going to use it.
2. Make a crispy panko topping for casseroles. Just before baking, sprinkle panko breadcrumbs over your favorite casserole or gratin. The panko will turn brown and crispy as it cooks. Try it as a topping with au gratin potatoes, pasta with tuna or au gratin cauliflower.
   • To reduce the calorie content of some stews, replace shredded Parmesan toppings with panko breadcrumbs.
3. Make an extra crunchy breadcrumbs for vegetables or meat. Replace the standard breadcrumbs with panko breadcrumbs in all recipes that require food to be coated before frying, baking, or sautéing it. For example, make fried fish, pork chops, chicken cutlets, or onion rings with panko.
   • You can also use panko breadcrumbs in any recipes that call for breadcrumbs in the filling. For example, fill mushrooms with a flavored panko mixture before baking.
4. Substitute the standard breadcrumbs in meatloaf or veggie burgers. Next time you're making a batch of meatballs, meatloaf, or veggie burgers, omit the standard breadcrumbs. Use an equal amount of panko breadcrumbs as a binding agent. It doesn't change the flavor of the meal, but it does bind the mixture together.
   • Use panko breadcrumbs in all recipes that require breadcrumbs to bind the ingredients. For example, mix panko with crab cakes before making pasties.
5. Fry crunchy snacks coated with panko. Use panko breadcrumbs for your favorite snacks for an extra crunchy outside instead of dipping them in beaten eggs and covering them with breadcrumbs. The panko also stays crispy longer than standard breadcrumbs. For example, you could cover and bake the following snacks with panko:
   • Scottish Eggs
   • Mozzarella sticks
   • Chicken strips
   • Macaroni and cheese balls

Tips

• To make a whole grain breadcrumbs, use your favorite whole grain bread. You can also make gluten-free panko breadcrumbs from gluten-free bread.

Necessities

• Oven
• 1 or 2 baking trays with a raised edge
• Food processor with grating disc or a block grater
• Serrated knife
• Schedule
• Cutting board