Paneling in English

🧂 What is English-style breading?

English-style breading is a classic technique that gives meat, fish or vegetables a crisp coating by passing them through flour, egg and breadcrumbs in that order.
It creates a golden, flavourful crust that keeps the inside juicy.

This method is most often used for chicken breasts, schnitzels or fish fillets, but works equally well for vegetables such as cauliflower or courgette.

🍗 My version

For this example, I used chicken breasts and Tex-Mex breadcrumbs, which add a mildly spicy touch.
The English method remains the same:
- flour
- egg
- breadcrumbs

English-style breading

What does ‘English-style breading’ mean?

• breadcrumbs
• seasoning of your choice

• 3 plates
• 2 forks

Prepare three plates

1. Put enough flour on the first plate.
2. Beat two eggs on the second plate and season with pepper and salt to taste.
3. Put the breadcrumbs on the third plate.

Flour

1. Coat the chicken in flour and shake off the excess.

Egg

1. Pass the floured pieces through the beaten egg.
2. Make sure every piece is fully moistened.

Breadcrumbs

1. Place the chicken pieces in the breadcrumbs and turn them so they are coated all over.
2. If needed, use a spoon to cover bare patches or the sides more thoroughly.

Finish

1. Gather the breaded meat. It is ready to fry.

💡 Tips

• Fry over a moderate heat. This gives the coating time to turn golden without burning.
• After frying, let the meat rest briefly on kitchen paper to absorb excess fat and keep the crust crisp.
• If desired, combine butter and oil: the butter adds flavour, while the oil raises the frying point.
• Use a non-stick pan when cooking with little fat to prevent the crust from coming away.

Main course

German, Austrian, Swiss

English-style breading