Crispy, crunchy and light as a feather, panko is a variety of breadcrumb used in Japanese cuisine as a coating for fried foods, such as fish, seafood and chicken. What sets it apart from standard breadcrumbs is the type of bread used to make the crumb. In comparison to regular breadcrumbs, panko bread is coarsely ground into flakes that give fried foods added texture and crunch. However, you don’t have to limit yourself to fried foods: Use it to top casseroles, add crispy crunch to traditional meatloaf, reinvent your stuffing recipe and so much more!
Toasted wheat crumbs with spices (wheat flour, baking powder, dextrose, salt, high monounsaturated vegetable oil (canola and/or sunflower seeds), yeast, dough conditioners (ascorbic acid, L‑cysteine monohydrochloride)
May contain peanuts, other nuts, milk, soy, wheat, gluten, eggs, mustard, sesame and sulphites.