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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 make a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is call panko. Breadcrumbs are made of dry breads that have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily productd by pulverizing slices of bread in a food processor, use a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Panko (о) is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu ace. Panko is made of bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb.