Panko Bread Crumbs 12 oz
Product Number - 11022575
Bin Number - 4090
Panko bread crumbs turn the average meal into a scrumptious feast. Even amateur cooks can make a delightful meal with these golden brown panko bread crumbs. Use these Japanese panko bread crumbs on fish, chicken, and shrimp. Keep some on hand and whenever your meal is missing that certain something, add panko bread crumbs.
|Amount Per Serving|
|Calories From Fat||10|
|% Daily Value|
|Total Fat||1 g||2 %|
|Saturated Fat||0 g||0 %|
|Trans Fat||0 g||0 %|
|Cholesterol||0 mg||0 %|
|Sodium||85 mg||4 %|
|Total Carbohydrate||20 g||7 %|
|Dietary Fiber||1 g||5 %|
|Vitamin A||0 %|
|Vitamin C||0 %|
Serving Size: 1/2 cup (28g)
Servings per Container: about 12
Net wt. 12 oz. (200g)
Bleached wheat flour, dextrose, shortening (partially hydrogenated soybean oil and palm oil), yeast, and salt.
- Product of Japan
- Percent Daily Values (DV) are
based on a 2,000 calorie diet
- Not responsible for typos,
or omission stated or implied.
Tonkatsu Recipe (Japanese Style Pork Cutlet)
- Four 4 oz. Boneless Pork Loin Chops
- Vegetable Oil
- 2 tbsp All Purpose Flour
- 1 Large Egg Beaton
- 3/4 cup JFC Panko Bread Crumbs
- 3 Cups shredded Green Cabbage
- 1 Large Tomato cut into eight wedges
- Pound pork chops, one at a time, to 1/4 to 3/8-inch thickness.
- Trim off and discard any excess fat. Pour enough oil, at least 1-inch deep, into large frying pan; heat to 350 degrees F.
- Coat each pork chop with flour. Dip in egg to moisten, then in panko to cover completely.
- Add to hot oil and cook until browned, about 2 minutes. Remove from oil; drain briefly on paper towel.
- Slice each cutlet on a diagonal into 1/2-inch wide strips. Arrange in decorative fashion on platter with cabbage and tomato wedges.
- Garnish with a lemon twist and serve with Kikkoman Tonkatsu or Steak Sauce, as desired.