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When are regular breadcrumbs better to use than Panko?

ipsedixit Jan 7, 2011 05:29 PM

If I have Panko on hand, then it's always going to be Panko. No matter what I'm making.

The only time I ever resort to regular breadcrumbs is if I am out of Panko, or don't have any on hand.

Is there ever a time when regular breadcrumbs would be superior to use versus Panko -- assuming both are readily available?

  1. r
    raebmv Jan 7, 2011 05:37 PM

    When it needs to be mixed into something like a meatball or meatloaf?

    1 Reply
    1. re: raebmv
      ipsedixit Jan 7, 2011 07:44 PM

      One example here: http://www.marthastewart.com/recipe/r...

    2. monku Jan 7, 2011 05:43 PM

      Not really sure I'd like that much panko crunchiness on my veal parmesan.

      4 Replies
      1. re: monku
        ipsedixit Jan 7, 2011 07:46 PM

        I actually prefer the crunchiness that panko provides, and it looks like I'm not alone.


        1. re: ipsedixit
          monku Jan 7, 2011 08:16 PM

          I like the crunchiness on wiener schnitzel, but not that much crunchiness on my veal parmesan.

          1. re: monku
            coll Jan 8, 2011 01:19 AM

            I tried Panko for my fried flounder, then went back to breadcrumbs and realized we liked that much better. Ditto for chicken or veal parm, Panko would just taste wrong to me. I deep fry all of the above and they are plenty crunchy. Maybe if oven baked Panko would work better?

            It does work great for meatballs though, makes them fluffy, a chef's secret that has been around for ages.

          2. re: ipsedixit
            monku Jan 7, 2011 08:51 PM

            I've got nothing against panko. I always have more than I'll ever use. Someone I know has a company that is the first manufacturer of panko in the US right here in LA.

        2. s
          shaharidan Jan 7, 2011 08:21 PM

          I think homemade bread crumbs, from bread I've baked are always better then store bought panko. Panko is for when I need crumbs but don't have any bread on hand.

          1 Reply
          1. re: shaharidan
            monavano Jan 8, 2011 03:45 AM

            I like homemade breadcrumbs for making a panade for meatballs and meatloaf. Panko in a pinch. I agree with others that the fine, really dry, canned breadcrumbs are great for things like veal or chicken parm.

          2. c
            cutipie721 Jan 8, 2011 05:24 AM

            I made onion rings last weekend with panko and realize that I like it with breadcrumbs better. I want it crisp and be able to taste the onion, and not overwhelmed by the crunchiness and oh by the way there's a piece of onion inside too.

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