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Home Cooking

Uses for Panko and other battering questions [moved from Ontario]

kerwintoronto | Aug 16, 200604:24 AM     12

I think purchasing has been well covered.

I've done the veggies, pork chops, chicken, fish, seafood. It all worked well except for the pork chops...I used a cut too thick...almost 1 inch thick and had to over cook the crust to get a nice inside. Probably a schnitzel thickness would work better.

Salmon, halibut and monkfish. Monkfish was ok but I prefer other methods for monkfish. Salmon and halibut worked out well.

Scallops if you go with sea scallops I'd cut in half so they are two thinner scallop pieces but still circles. Helped with the cooking time. Shrimps worked butteflied or not. Butterflied gave a little more surface area for panko and result crunch.

For the harder/denser vegetables I prefer parboiling them first in seasoned water...sugared and/or salted. Potatoes, sweet potatoes, yams and carrots all worked. The alternative we tried was very thin slices but I like a little substance to the bite.

Good cooking,

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