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Donna asked about panko breadcrumbs. I used to love them, so I did a google
search on Panko breadcrumbs. I found this on the DIY net:

Question: What are "panko" breadcrumbs? Where can you get them and how  are
they made? -- Hank
Answer: Panko breadcrumbs are the superhero of breadcrumbs. It is not  rice
(like some people think). The ingredient list reads as follows: bleached  wheat
flour, dextrose, partially hydrogenated soybean oil and palm oil, yeast  and
salt. Originally from Japan (they are often referred to as Japanese-style
breadcrumbs), panko breadcrumbs are larger, flakier and lighter. They endow any
breaded item with several advantages -- they brown better, do not get soggy on
 the inside and stay crunchier on the outside. They are beautiful, and I
highly  recommend using them to create deliciously crunchy fried foods or even
super-crisp breaded chicken cutlets. I have even seen them with a touch of honey
 flavor, which would be great for regular cooking, but particularly with
desserts.
Linda on Long Island, NY

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