Paneling in English is a classic technique where you give meat, fish or vegetables a crispy coating by passing them through flour, egg and breadcrumbs one after the other.
It creates a golden brown, flavorful crust that keeps the inside juicy.

This method is most often used for chicken fillets, schnitzels or fish fillets – but works equally well for vegetable preparations such as cauliflower or zucchini.

For this example, I used chicken fillets and Tex-Mex breadcrumbs, which provides a slightly spicy touch.
The English method does remain the same:
– flour
– egg
– breadcrumbs

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Paneling in English

What does “panning in English” mean?

Total Time: 15 minutes minutes

Course: Main course

Cuisine: Austrian, German, Swiss

Keyword: panning in english

Cost: €2

Materiaal

• ▢
  paneermeel
• ▢
  kruiden naar keuze

Ingredients

 

1x2x3x

• ▢ 3 signs
• ▢ 2 forks

Instructions

Set out three plates

• In the first plate sprinkle enough flour.
• In the second plate, beat two eggs and season with salt and pepper as desired.
• In the third plate comes the breadcrumbs.

Flowers

• Coat the chicken in the flour and pat off the excess.

Eggs

• Pass the floured pieces through the beaten egg.
  
• Make sure each piece is completely moistened.
  

Pan

• Place the chicken pieces in the breadcrumbs and turn them over so they are covered all over.
• If necessary, use a spoon to better fill “empty spots” or sides.
  

Process

• Collect the breaded meat. It is ready to be fried.
  

💡 Tips

• Cook over medium heat. This will give the breadcrumbs time to turn a nice golden brown without burning.
• After frying, let the meat rest for a while on kitchen paper to soak up excess fat and keep the crust crispy.
• If necessary, combine butter and oil: the butter adds flavor, the oil increases the baking point.
• Use a nonstick pan if you are working with low fat – this will prevent the crust from coming loose.