Panerade

Panerade is a culinary term referring to a coating or crust made from breadcrumbs, often used to prepare fried or baked foods. This coating is applied to ingredients such as meat, fish, poultry, or vegetables before cooking, providing a crispy exterior and helping to retain moisture within.

The process of breading with panerade typically involves several steps. First, the ingredient is usually dredged in flour, followed by an egg wash or other binder, and finally coated generously in breadcrumbs. The type of breadcrumbs used can vary, ranging from fine, dry crumbs to coarser, panko-style breadcrumbs, each imparting a different texture to the final dish. Some recipes may include additional seasonings or herbs mixed into the breadcrumbs to enhance flavor.

Panerade is a fundamental technique in many cuisines worldwide. It is essential for dishes like schnitzel, where thin cutlets of meat are breaded and fried. It is also commonly used for items like fried chicken, fish sticks, and croquettes. The preparation method ensures a golden-brown, satisfying crunch that complements the tender interior of the food. The term itself originates from the Italian word "panare," meaning to bread.