Panko bread crumbs  = Japanese bread crumbs:   Panko breadcrumbs have a coarser texture than ordinary breadcrumbs, and they make for a much lighter and crunchier casserole topping and coating  for deep-fried foods.   They’re especially good for breading seafood.   Tan-colored panko is made from the whole loaf, white panko from bread with the crusts cut off.  Look for both kinds in the Asian foods section of larger supermarkets.  Substitutes:  breadcrumbs (not as coarse, doesn’t stay crisp as long) OR cracker meal OR melba toast (crushed)-I find mine at Costco.  I like the large box because I use them a lot.

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