Panko is America’s favorite breadcrumb for a reason. These Japanese-style breadcrumbs are prized by chefs and home cooks alike for the lightness and crunchiness they bring to breaded, fried dishes like schnitzel, katsu, chicken nuggets, and crab cakes.
Why panko is different from other breadcrumbs
Panko outperforms other breadcrumbs for breading and frying because of how it is made: Rather than being created from baked bread, panko is made from bread that has been cooked via electrical current. That process gives panko its uniformly white color, as there is no browning and no formation of a crust.
The way panko is created also gives it a porosity that limits the amount of oil the breadcrumbs will absorb during frying, resulting in a light, crunchy bite. After cooking, the bread loaves are shredded, which gives panko breadcrumbs an elongated shape, and the varied flakes create a texture that is crispy but not hard when fried.
A versatile ingredient
Panko is useful for far more than breading and frying. It delivers a satisfying crunch in toppings for casseroles and pasta dishes, imparts tenderness to meatballs, and can even ensure an extra-light crumb in baked goods. Whether you’re in the mood for extra-juicy meatballs, a sumptuous casserole, or a quick and satisfying spaghetti dinner, there’s a panko recipe for you.
Chicken Tenders with Dill Pickle Ranch
Food & Wine / Photo by Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Jillian Knox
A quick pickle brine lends tons of flavor to these oven-baked chicken tenders. The panko breading includes dried dill, garlic powder, paprika, and salt, delivering deliciousness in every bite.
Portuguese-Style Meatballs
Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Jillian Knox
These jumbo-size meatballs are kept light and bound together by using panko. Oven-browned and simmered in a tomato sauce flavored with garlic and coriander, this dish is a simple path to a hearty dinner.
Melted Leek Pasta with Lemon-Dill Breadcrumbs
Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Jillian Knox
The glossy sauce that clings to this pasta is built around leeks that slowly cook in butter until they’re soft and sweet. Garlic, red pepper, and lemon zest bring a contrasting sharpness, while a nutty panko topping adds a crisp finish.
Mini Wedge Salads with Anchovy Dressing
Greg DuPree
Tiny wedges of Little Gem lettuce are brushed with Caesar-style dressing and dredged in lemony herbed panko for a fun salad you can eat with your hands. It also makes a great cocktail party appetizer.
Lentil and Mushroom Gratin
Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Jillian Knox
This vegetarian casserole features lentils and mushrooms in a creamy sauce under a golden and crisp panko crust. It’s hearty enough to stand on its own as a main dish, but also makes an excellent side for chicken or fish.
Lemongrass Salmon Cakes with Garlic-Basil Aioli
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
Panko helps to bind these slightly spicy, crispy salmon cakes. Serve them as a hearty appetizer, or tuck them into sandwiches, using the aioli as a spread.
Lemon Panko Cookies
Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Jillian Knox
These light, lemony cookies are a playful riff on classic shortbread and Mexican wedding cookies. Panko is used in both the dough and coating for a delicate crunch.
Stovetop Mac and Cheese
Kelsey Hansen / Food Styling by Holly Dreesman / Prop Styling by Lexi Juhl
This one-pot, weeknight-friendly mac and cheese comes together on the stovetop. A Parmesan–panko topping gives the dish a gratinéed texture, with no baking required.
Panko-Breaded Pork Chops
These pan-fried breaded pork chops cook quickly and keep a moist interior while the exterior develops a nice, flavorful crunch, thanks to a combination of panko, Parmesan, and minced sage.
Fried Pickle Dip
Food & Wine / Photo by Robby Lozano / Food Styling by Melissa Gray / Prop Styling by Tucker Vines
Pickles, pickle brine, sour cream, and ranch dressing seasoning combine to create a tangy, creamy dip that’s inspired by fried pickles. Toasted panko is stirred into the dip and sprinkled on top.
Cacio e Pepe Potato Croquettes
Food & Wine / Photo by Morgan Hunt Ward / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall
Pecorino cheese, black pepper, and garlic give mashed potatoes a cacio e pepe spin. Shaped into croquettes, chilled, then breaded in a panko crust, they fry up shatteringly crisp on the outside and creamy on the inside.
Italian Wedding Risotto
Panko, eggs, Parmesan, parsley, and ground pork combine to make the tender, garlicky meatballs for this Italian wedding risotto — a riff on the classic soup.
Honey-Pepper Coconut Shrimp
Sweetened shredded coconut and panko combine to create the shaggy, crunchy breading for these party-ready shrimp. Serve them with a mango-habanero aioli for dunking.
Vegetarian Cassoulet
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Lydia Pursell
A mix of dried and fresh mushrooms and canned white beans simmer to perfect tenderness in this hearty vegetarian main. A generous topping of panko and cheese adds a rich, crunchy finish.
Parmesan-Panko-Crusted Baked Zucchini
This crispy zucchini appetizer takes less than 30 minutes to make. A cheesy, herbaceous panko breading, adhered to the zucchini with melted butter, gives each round an extra-crispy crust.
Hamburger Helpa
This genius one-skillet recipe is made from scratch with ground beef, spices, and a blend of American and cheddar cheeses. Panko and sliced scallions add crunch and a fresh pop of flavor.
