Fake the Panko
Japanese bread crumbs called panko are flakier and fluffier than standard
bread crumbs. And they lend an incredible crispness to foods. If you can't find
them, make your own with high-quality sandwich bread and a food processor.
Put a medium or coarse shredding disk in the food processor. Trim and discard
the crusts; cut the slices in two. Place as many pieces as will fit comfortably
in the feed tube and place the feed tube plunger in place. Turn on the food
processor and let the weight of the plunger push the bread down.
When all the bread has been processed, spread the crumbs in an even layer on
a rimmed baking sheet and let them dry overnight. Alternately, bake them in a
300 degree oven until dry to the touch, about 8 minutes, stirring occasionally.
Don't let them brown. When they are cool, break them up.
Store the crumbs in a zip-top bag for two to three weeks at room temperature
or for as long as six months in the freezer.
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