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(September 2009)| Bread crumbs or breadcrumbs (regional
variants: breading, crispies) are small particles of dry bread,
used for breading or crumbing foods, topping casseroles,
stuffing poultry, thickening stews, adding inexpensive bulk to
meatloaves and similar foods, and making a crisp and crunchy
coating for fried foods, especially breaded cutlets like
tonkatsu and schnitzel. The Japanese variety of bread crumbs is
called panko. Dry breadcrumbs are made from dry breads which
have been baked or toasted to remove most remaining moisture,
and may even have a sandy or even powdery texture. 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. A grater or similar tool will
also do. The breads used to make soft or fresh bread crumbs are
not quite as dry, so the crumbs are larger and produce a softer
coating, crust, or stuffing. The crum