Panko refers to Japanese-style breadcrumbs. These crumbs are made from white loaves of bread without crusts. They have a course texture and hold up well in cooking, producing a crunchy exterior that doesn't become soggy. Panko breadcrumbs are versatile and can be used for any recipe that requires breadcrumbs or cracker crumbs. Their ability to coat and add texture makes them a preferred choice for many cooks.

Use panko with chicken. Place 1 cup of panko in a shallow dish and add 1 tsp. of garlic powder, 1/2 tsp. salt and 1/4 tsp. of pepper, and mix the items together. Dip two boneless chicken breasts in egg or buttermilk, then roll in the panko mixture. Cook in a skillet coated with olive oil until crispy brown and cooked through.

Coat fish with panko. Place 1 cup of panko in a shallow dish and mix in 1 tsp. of lemon pepper. Dip fillets of a white fish, such as tilapia, in milk then coat with panko. Cook in a skillet coated with olive oil until nicely browned.

Mix 1/2 cup of panko with 1 tbsp. of melted butter and sprinkle over dishes before baking, such as macaroni and cheese, breakfast casseroles, vegetable casseroles or potatoes au gratin.

Substitute panko breadcrumbs for regular breadcrumbs in recipes that use them for texture and binding, such as meatloaf or black bean burgers.

Use panko with popular deep fried foods such as potato croquettes, onion rings or other fried vegetables. Follow your recipe as directed, but substitute panko for the breadcrumbs or add it to flour to coat the foods just before frying.