Panko, airy Japanese-style breadcrumbs, adds tons of crunch to pan-fried and baked dishes. “I use panko for virtually everything breadcrumbs are called for,” says Atochabsh, who adds that it’s much less expensive when purchased at Asian markets.

Use panko in vegetable dishes to give them crunch and panache. Rmis32 recommends roasted cauliflower with gremolata breadcrumbs, and also uses the the crunchy topping on pasta with roasted cherry tomatoes and green beans. Adds jlhinwa, “A couple of nights ago I had French cut green beans tossed with cream cheese and balsamic vinegar, topped with panko and baked. It was delicious and ridiculously easy.”

Panko is also a shortcut to crispy seafood. Mix it with finely minced garlic, parsley, salt, pepper, lemon zest, and olive oil, and then spread the mix on salmon fillets or clams and bake. “It is really delicious,” says icey. For an Indian-inflected variation, try these panko-crusted curried scallop cakes.

Two parts crushed Cap’n Crunch cereal to one part panko makes a more-delicious-than-you’d-think dredge for chicken tenders, according to kattyeyes, especially when paired with Sriracha-spiked mayo. And mixed with mustard, panko creates a delicious crust in this rabbit recipe, says boredough.

Discuss: Got panko, need ideas

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