In various sources I see that panko is lighter and airier and absorbs less grease but they don't back this up with why that would be the case.
My theories are
- It's the crustless bread - doesn't make sense as it isn't the crusts that absorb grease
- it's because it's they're baked after being turned into crumbs - but surely drying them out would leave more gaps in them for oil to enter?
