Overall I have been very happy with the quality of the Progresso panko bread crumbs. I usually use them to bread chicken strips for frying and the panko adds a good crunch and crispiness. The panko bread crumbs are bigger than regular bread crumbs and very good for breading and for topping casseroles. I have also used panko bread crumbs in meatloaf when I was out of regular break crumbs and it turned out great. The ingredient list is short in the Progresso brand. They do not contain a lot of preservatives and extra ingredients. We are trying hard to eat healthier as a family and instead of frying I have been baking our chicken strips. The Progresso panko bread crumbs add a good crunch and crispiness to the baked chicken strips that regular bread crumbs wouldn't be able to do. These bread crumbs would also be good for coating fish and topping a macaroni and cheese casserole.

OrianthiMartin

USA

Panko breadcrumbs make cooking so much more fun! I've tried several brands but my favorite so far has been the Progresso Panko bread crumbs. My favorite way to cook with them is to use them in my breading for onion rings, mozzarella sticks, chicken parmigiana and eggplant parmigiana! These panko bread crumbs add an awesome crunch compared to just regular bread crumbs. I like the plain Progresso panko, however, because it's easier to add your own seasoning. I highly recommend the Progress panko bread crumbs if you want to make your cooking more fun and tasty!

brynneav

USA

I always have Progresso panko bread crumbs on hand because I use them for many different things. Sometimes I use them as a breading for fish or chicken (to give them texture as well as enhance the taste.) Other times I just sprinkle them on top of pasta dishes, salads, etc. I like that Progresso bread crumbs come in different flavors. I would recommend.

cpeg85

USA

I use Panko Italian Bread Crumbs in a lot of my cassoroles. They give your dishes that secret added touch that they need and you crave. Panko is a Japanese style bread crumb. These bread crumbs are made with basil, roasted garlic, onion and other spices. This contains 120 calories for 1/4 th of a cup. There is no cholesterol in this and no sugar. This has 430 calories in it per serving. I love this product. The Panko breading is great for breading pork, seafood, vegetables and more.This also gives a crunch on a cassorole and is terrific on top of your homemade baked macaroni and cheese. I recommend this product to everyone. **This product contains Wheat.** This is a MADE In USA product.

cwilder

Boondocks the heart of Northern , NY

Everyone has been talking about Panko bread crumbs.  I watch alot of the Food TV network.  I started using Panko bread crumbs several months ago.  These are found in many asian dishes and have a very light crisp texture.  My family has loved everything I have made with them.  My usual brand is Sun Luck, found in the asian food section of many grocery stores.  My store was out of them and I had seen Progresso was making them now and decided to give them a try.  BIG Mistake "never again"!!!!!  I had used my regular brand to make fried- fish, chicken, shrimp, veal cutlets, all sorts of stuff.  Never had a problem until I tried this brand.

chajduga

Athens, PA

Yes, I love fried foods.  Chicken, fish, veggies, you name it, I fry it.  I make no apologies, for man does not live by Lipitor alone! Anything worth frying should be fried well.  It should have that crunch thing going for it.  And that brings us to Progresso Panko Bread Crumbs. Panko bread crumbs are generally associated with Japan, although they are also very popular in French cooking.  Essentially, they are a coarse bread crumb made entirely from the "white part" of the bread.  The size and irregular shape of the crumb gives it great sticking capability to all things fried. **Progresso Panko Style Bread Crumbs** are available in either plain or Italian Seasoned varieties.  Try either.  They are easily seasoned to fit your exact needs.  Used with some flour or corn starch for dredging following an egg-wash containing just a pinch of cayenne, they make for some ridiculously good and crunchy Southern Fried Chicken, with just enough bite to make you remember the experience. **My Viewpoint** OK, so they're a little pricier than your run of the mill bread crumb.  I recommend you give them a try and judge for yourself what all the hoopla is about.  I highly recommend **Progresso Panko Style Bread Crumbs**. Now you know what to do.  Go cook something good tonight. Regards, Rudi

RudiXeno

Boca Raton, FL

I purchased these breadcrumbs to fry up some veggies.  They are awful.  They don't stick well to food and after two trys, I gave up and threw out the half-empty box.  I will stick with the panko crumbs sold in the Asin food isle becuse these are worthless.

jifflee

Lakeside, CA

The greatest thing I ever did was have kids and a career and a great husband and all that stuff. The greatest food I am known for that isn't a spectacular dessert is most definitely my Panko Chicken (You can also use lean pork tenderloins). I take boneless, skinless, chicken breasts and dredge them in flour, then the egg (you know the drill), and then blend 3/4 parts Progresso brand Panko crumbs, 1/4 Parmesan cheese, and 1-2 packets of sazon con azafran. (You can find this in the International foods aisle, or do what I do on azafran-less evenings and throw some beloved spices together) Dredge the chicken into this mixture and fry it up! Great with white rice and friend plantains!  The point being is this breading is a Japanese type of breading that is crispier and sturdier and gives the crunch a lot of people really look for in a fried or baked dish. I recommend it; it's ALWAYS in my kitchen; both the plain and the Italian!! 

lindsinsc

Greer, SC

I recently purchased a box of the plain Panko Bread Crumbs by Progresso.  There was enough in the box for me to try it with two different recipes.  The first was for some fresh fish we just caught.  I mixed some seasoned salt with the bread crumbs for frying.  The result was absolutely delicious!  The bread crumbs are very light textured yet crunchy and kept the moisture in the fish.  The second recipe I tried was oven "fried" chicken.  For that I mixed in some lemon pepper seasoning.  The end result was obvious:  **NO LEFTOVERS!!!**  My husband and boys asked when we could try the "new" recipe again.  The Panko Bread Crumbs have an incredibly light texture that made my old recipes seem like new.  Panko Bread Crumbs will now always have a spot in my pantry.  I am looking forward to trying it with more of my recipes that seemed "old" to us.  I will be trying their seasoned varities next.  We had company the night we had the chicken and everyone asked if I had made my own bread crumbs.  I wanted to take the credit, but did tell them it was Panko Bread Crumbs.  I know of at least two other people who purchased a box after trying my chicken.  This is a great new twist on an old product!  I would suggest this for anyone who uses bread crumbs in their cooking.  Way to go Progresso!

mmtermite

Sullivan, MO

I have never used bread crumbs on fish or chicken.  The recipies are easy and can be adjusted by different spices to acomadate any taste.  We now have fish once a week.  Its easy, cheap, and fast.  Chicken strips are another staple.  Thanks for the sample.

mailgal6969

Rock Falls, IL