Move over regular bread crumbs, the newest kid on the block are Japanese style panko flakes.

• Panko is a coarser (larger) grind of bread crumb which is why it toasts crisper than regular bread crumbs. It also does not include the crust of bread which gives it a fluffier and more uniform consistency.

• Panko is coarser and drier than regular bread crumbs. I love using them as a breading for fish or chicken because when sauteed they produce a lighter, crunchier coating that’s more tender and delicate.

• They absorb less oil, which is healthier and stay crisper longer than traditional bread crumbs.  I also use them in my meatloaves, burgers and toppings for casseroles.  You can find them in the ethnic section of your grocery.

• Try adding herbs to increase the flavor and dip in an egg wash before coating.   The best news is that Panko  has half the calories and 10 times less sodium than seasoned breadcrumbs.  Now that’s a great reason to switch over.

Try this recipe with panko crumbs: Sesame Coated Turkey Fingers