panering

Panering is a culinary technique used to create a crisp, flavorful crust on fried, baked, or air-fried foods by coating them with breadcrumbs or other dry coatings. The method typically involves preparing a dry surface, seasoning, and then sequentially coating the food in flour, an egg wash or dairy-based binder, and breadcrumbs or alternative crumbs. The coating is then pressed to adhere and sometimes chilled to set before cooking. This process helps seal in moisture, adds texture, and can carry herbs and spices.

A common traditional sequence is dredging in seasoned flour, followed by immersion in beaten eggs, and finishing with breadcrumbs. Some cooks apply a second egg wash and a second coating of crumbs for extra thickness and crunch. Variations use different coatings such as panko, cornmeal, crushed nuts, or seasoned breadcrumbs to achieve varying textures and flavors. The choice of crumbs, seasonings, and whether to double-coat influences the final crust’s lightness and crunch.

Cooking methods vary: panering pairs with shallow or deep frying, but it is also used for baking or air-frying to reduce oil. Proper cooking aims for an evenly browned crust and an internal temperature safe for the specific protein. Panering is common in many cuisines, seen in dishes like schnitzel, cotoletta, and various fish or vegetable preparations, and is valued for its versatility in flavor and texture.