XP - Panko (japanese) Bread Crumbs

question

How do you usually cook chicken or pork that is breaded with these.

I Fried them the other night, but i felt like they were way too greasy b/c they absorbed too much oil.

Any suggestions?

Message edited 4/17/2007 3:49:41 PM.

Re: XP - Panko (japanese) Bread Crumbs

I answered your post on REcipes

Re: XP - Panko (japanese) Bread Crumbs

I love panko bread crumbs. I put the cooked chicken cutlets on the paper towel and cover them with another one to absorbe the extra oil.

Re: XP - Panko (japanese) Bread Crumbs

I've only fried w/ panko. I'm not sure if you can bake.

And it does come out greasy.

Re: XP - Panko (japanese) Bread Crumbs

I used to make Chicken Katsu Curry all the time before my small child took over my life and made me extremely tired from going up the stairs, down the stairs, up the stairs, down the stairs etc etc all the time.

I would pound the chicken, flour it, egg it, panko it and then shallow fry it. Then I would drain it for maybe 10 minutes and pat it down well. I also use an oil called Crisp and Dry, its a veggie oil mix especially used for frying (cos everyone in England apparently stays at home all the time and cooks chips) and they don't get greasy. Could be the oil that you use!

Re: XP - Panko (japanese) Bread Crumbs

it could also be the heat. the hotter the oil, the quicker the fry, the less grease is absorbed.