Panko bread crumbs
4 servings
20 minutes
Panko breadcrumbs are airy and crispy bread crumbs widely used in European and Asian cuisine. Their lightness and porous structure allow dishes to maintain a crunchy crust without excessive oil absorption. Traditionally, panko originated in Japanese cooking but has gained worldwide popularity due to its delicate flavor and versatility. They are made by carefully grinding white bread without crust and gently drying it at low temperatures to preserve the characteristic texture. Panko is perfect for breading cutlets, fish, seafood, and vegetables, giving them an appetizing golden crust. They can be enhanced with paprika and spices for added flavor. With their unique structure, panko turns any dish into a culinary masterpiece.
1
Slice the bread into pieces about 2 cm thick.
- Stale white bread: 1 kg
2
Cut off the skin, trying to avoid the flesh as much as possible.
- Stale white bread: 1 kg
3
Cut each slice into cubes of about 2 cm as soon as you remove the crust.
- Stale white bread: 1 kg
4
Chop the bread cubes in a blender.
- Stale white bread: 1 kg
5
Preheat the oven to 150 degrees.
6
Evenly spread the crumbs on the baking sheet so they dry evenly in the oven.
- Stale white bread: 1 kg
7
We bake bread crumbs. The goal here is to keep the crumbs dry without turning them brown.
- Stale white bread: 1 kg
8
Bake the panko crumbs for 4-5 minutes.
- Stale white bread: 1 kg
9
Shake the baking tray to let the crumbs dry evenly.
- Stale white bread: 1 kg
10
Bake the bread crumbs for another 4 minutes.
- Stale white bread: 1 kg
11
Remove the crumbs and let them cool for an hour. The crumbs should be completely dry to the touch.
- Stale white bread: 1 kg
12
You can add paprika or your favorite spices to the croutons.
- Paprika: to taste
- Spices: to taste
13
Store panko crumbs in an airtight container for several weeks at room temperature.
