Panko, Bread Crumbs

• Japanese Style Bread Crumbs

Panko Bread Crumbs are very coarse white bread crumbs that are used in Japanese cooking to coat foods before frying. They absorb less grease than regular breadcrumbs so they produce a wonderful crunchy crust. Perfect for frying shrimp and for sprinkling on sautéed fish

Tonkatsu (Japanese-style pork cutlet)

4 (4 oz each) boneless pork loin chops, 1/2 to 3/4-inch thick

Vegetable oil for deep-fat-frying

2 Tbsp all-purpose flour

1 large egg, lightly beaten

3/4 cup Dynasty Panko Japanese Style 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 exterior 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. Makes 4 servings, 1 cutlet, 3/4 cup cabbage and 2 tomato wedges each.

Per serving: 397 calories, 27 g protein, 25 g fat, 17 g carbohydrate, 145 mg sodium, 133 mg cholesterol.

Bleached wheat flour, dextrose, shortening (partially hydrogenated soybean oil and palm oil), yeast and salt.