We use Panko all the time... mostly for fish dishes...
I have never tried them on Chicken Cordon Bleu though for fear of them burning before the chicken is done...
I was told many years ago by a chef friend of mine to only use Panko on quick cooking dishes... like fish or fried veggies...
Panko are so light and airy they will burn quickly...
and CCB takes an hour or so in the oven @ 350F...

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