All natural. Panko (pahn-ko), the Japanese breadcrumb, is coarser and lighter than ordinary breadcrumbs. When cooked, panko's color turns a rich golden brown and the texture becomes crisp and airy. These tender flakes are especially delicious when used as a coating for deep-fried seafood, or sprinkled on top of a casserole for baking. The crunchy, sweet taste of panko can substitute for any recipe requiring breadcrumbs. Product of Taiwan.

Bread Crumbs (wheat Flour, Palm Oil, Salt, Yeast, White Pepper, Parsley Leaves, Italian Seasoning, Salt, Onion Powder, Garlic Powder.

Dust lightly with flour. Dip in egg wash (egg white and water or milk). Roll in Panko. Brown in hot oil.