Panko 300g

Japanese style breadcrumb
Light, flaky and crispy, perfect as a coating for deep frying, or as crunchy topping on salad.

Suitable for vegans

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Buy Panko 300g

Ingredients & Nutritional Information

Panko 300g

Ingredients:
Wheat flour, Salt, Yeast.

Allergens:
See ingredients in bold.

Storage:
Store in a cool, dry place. Once opened store in an airtight container.

Nutritional Information:

	per 100g
Energy	1534kJ/362kcal
Fat	2g
of which saturates	0.5g
Carbohydrates	70g
of which sugars	4g
Protein	15g
Salt	0.77g

Product of Origin:
Product of China

Panko 300g

Ingredients:
Wheat flour, Salt, Yeast.

Allergens:
See ingredients in bold.

Storage:
Store in a cool, dry place. Once opened store in an airtight container.

Nutritional Information:

	per 100g
Energy	1534kJ/362kcal
Fat	2g
of which saturates	0.5g
Carbohydrates	70g
of which sugars	4g
Protein	15g
Salt	0.77g

Product of Origin:
Product of China

How To Cook

Try this crispy and delicious Katsu Curry for 2.

You need:

2x Boneless chicken breast fillets
Plain flour
1x Beaten egg
Yutaka Panko

Make 4-5 cuts on the chicken to prevent it from bending when cooking, then season with salt and pepper.
Coat the chicken evenly with plain flour, then dip in the beaten egg and lastly coat with panko. Press with your hands to ensure an even coating on both sides.
Add at least 5cm on cooking oil to deep fry pan and bring to 175°C. Deep fry for 6-8 minutes or until golden. Place on kitchen paper to remove excess oil. Make sure the meat is cooked thoroughly inside.

4. Cook katsu curry sauce using 50g of Yutaka Katsu Curry Sauce. Pour the sauce generously over sliced chicken cutlets and serve with rice.

For vegetarian options, replace chicken with firm cotton tofu or aubergine.

Try this crispy and delicious Katsu Curry for 2.

You need:

2x Boneless chicken breast fillets
Plain flour
1x Beaten egg
Yutaka Panko

Make 4-5 cuts on the chicken to prevent it from bending when cooking, then season with salt and pepper.
Coat the chicken evenly with plain flour, then dip in the beaten egg and lastly coat with panko. Press with your hands to ensure an even coating on both sides.
Add at least 5cm on cooking oil to deep fry pan and bring to 175°C. Deep fry for 6-8 minutes or until golden. Place on kitchen paper to remove excess oil. Make sure the meat is cooked thoroughly inside.

4. Cook katsu curry sauce using 50g of Yutaka Katsu Curry Sauce. Pour the sauce generously over sliced chicken cutlets and serve with rice.

For vegetarian options, replace chicken with firm cotton tofu or aubergine.

Recipe discoveries

Disclaimer

While every care has been taken to ensure product information is correct and updated, food products are often being reformulated, so ingredients, nutrition content, dietary and allergens may change. You should always read the product label and not rely solely on the information provided on the website.