Bread crumbs

breadcrumbsbreadedpankobreadcrumbbreadingbread crumbbreadcrumbcrumbsbread-
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.wikipedia
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Breaded cutlet

breaded and deep-fried ground meat pattybreaded and fried cutletbreaded fish cutlet
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta or scaloppine in Italy, escalope in France, filete empanado in Spain, filete empanizado in Cuba, milanesa in Latin America, katsu in Japan and Korea, and kotlet in Poland.

Schnitzel

Wiener Schnitzelchicken schnitzelDeep fried pork cutlet
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded.

Bread

breadsbreadmakingleavened bread
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
Bread is used as an ingredient in other culinary preparations, such as the use of breadcrumbs to provide crunchy crusts or thicken sauces, sweet or savoury bread puddings, or as a binding agent in sausages and other ground meat products.

Tonkatsu

katsupork cutletChicken katsu
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. Panko is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu.
Either a {{Nihongo|pork fillet|ヒレ|hire}} or {{Nihongo|pork loin|ロース|rōsu}} cut may be used; the meat is usually salted, peppered, dredged lightly in flour, dipped into beaten egg and then coated with {{lang|ja|panko}} (bread crumbs) before being deep fried.

Stuffing

fillingstuffedfillings
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
Breadcrumb

Breadcrumb (navigation)

breadcrumbbreadcrumbsbread crumb trails
The popularity of breadcrumbs in the fairy tale lead to the inspiration the name "breadcrumb" as a navigation element that allows users to keep track of their locations within programs or documents.
The term originates from the trail of bread crumbs left by Hansel and Gretel in the fairy tale of the same name.

Egg wash

egg-washed
If the item to be breaded is too dry for the coating to stick, the item may first be moistened with buttermilk, raw egg, egg wash or other liquid.
Egg washes are also used as a step in the process of breading foods, providing a substrate for the breading to stick to. Egg washes can also be used on calzones or on fish.

Cornmeal

corn mealcorn flourmaize meal
Breading mixtures can be made of breadcrumb, flour, cornmeal, and seasoning that the item to be breaded is dredged in before cooking.
As breading for fried or baked foods, such as fried fish

Casserole

CasserolesMediterranean Goat CasserolePots
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.

Poultry

drumstickdomestic fowlpoultry meat
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.

Thickening agent

thickenergelling agentthickening
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.

Stew

stewedstewingbeef stew
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.

Soup

soupscanned soupcondensed soup
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.

Meatloaf

beef loafmeat loafmeatloaves
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.

Japanese cuisine

JapaneseJapanJapanese dish
The Japanese variety of bread crumbs is called panko. Panko is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu.

Food processor

food chopperfood-processingprocessor
Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs.

Grater

gratedcheese gratergrating
A grater or similar tool will also do.

Frying

friedfryfried food
Panko is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu.

European cuisine

EuropeanWesternContinental
It has a crisper, airier texture than most types of breading found in Western cuisine and resists absorbing oil or grease when fried, resulting in a lighter coating.

Japan

🇯🇵JPNJapanese
Outside Japan, its use is becoming more popular in both Asian and non-Asian dishes: It is often used on seafood and is often available in Asian markets, speciality stores, and, increasingly, in many large supermarkets.

Asian supermarket

Asian grocery storesAsian marketsChinese supermarket
Outside Japan, its use is becoming more popular in both Asian and non-Asian dishes: It is often used on seafood and is often available in Asian markets, speciality stores, and, increasingly, in many large supermarkets.

Supermarket

supermarketssupermarket chainGrocery Store
Outside Japan, its use is becoming more popular in both Asian and non-Asian dishes: It is often used on seafood and is often available in Asian markets, speciality stores, and, increasingly, in many large supermarkets.

Korea

KoreanKorean PeninsulaSouth Korea
Panko is produced worldwide, particularly in Asian countries, including Japan, Korea, Thailand, China, and Vietnam.

Thailand

🇹🇭ThaiSiam
Panko is produced worldwide, particularly in Asian countries, including Japan, Korea, Thailand, China, and Vietnam.

China

🇨🇳ChinesePeople's Republic of China
Panko is produced worldwide, particularly in Asian countries, including Japan, Korea, Thailand, China, and Vietnam.