Tillie Doyle
Pane, or panné, is a cooking technique where meat, fish, shellfish, or vegetables are coated in breadcrumbs before being fried. Examples of pane dishes include chicken pane (Egyptian breaded chicken), crispy deep-fried mushrooms, whitebait, homemade fishcakes, pan-fried fillets of plaice, and pork schnitzel. Pane can also refer to a type of pancake or bread, such as pane e panelle, a Sicilian dish, or Pane al Pomodoro (tomato bread).
| Characteristics | Values |
|---|---|
| Definition | Coating meat, fish, shellfish, or vegetables in breadcrumbs |
| Other names | Panné |
| Example recipes | Crispy, deep-fried mushrooms, whitebait, homemade fishcakes, pan-fried fillets of plaice, pork schnitzel, chicken pane |
| Purpose of coating | Protects the enclosed food when cooked, most often in a fryer |
| Result | Quick cooking process and a juicy final product |
| Preparation tips | Reasonable amount of free worktop space, thin disposable gloves |
| Breadcrumbs | Prepared breadcrumbs or made by blitzing stale, dry bread in a food processor |
| Breadcrumbs (cont'd) | Can add garlic, herbs, nuts, and Parmesan to breadcrumbs for extra flavor |
| Breadcrumbs (cont'd) | Panko, a variety of flaky breadcrumbs from Japanese cuisine, absorbs less oil during cooking |
| Bread recipe | Provided by pancakesandbiscotti.com |
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What You'll Learn
- Chicken pane: marinate chicken breast in onions, garlic, salt and pepper, then coat in flour, egg wash and breadcrumbs
- Pane e panelle: a Sicilian dish of rolls with a chickpea flour and parsley filling
- Crispy fried mushrooms: coat mushrooms in breadcrumbs and deep fry
- Pork schnitzel: coat pork in breadcrumbs and fry
- Plaice: coat plaice fillets in breadcrumbs and pan fry
Chicken pane: marinate chicken breast in onions, garlic, salt and pepper, then coat in flour, egg wash and breadcrumbs
Pane, or panné, is a cooking method where meat, fish, shellfish, or vegetables are coated in breadcrumbs. This coating protects the food while it is cooked, usually in a fryer, resulting in a juicy final product.
Chicken pane is an Egyptian dish where chicken breast is marinated in onions, garlic, salt, and pepper, then coated in flour, egg wash, and breadcrumbs. To make this, you will need boneless, skinless chicken breasts, cut into two or three pieces, depending on thickness. Marinate the chicken overnight or for a couple of hours to make it extra juicy and flavourful. Set up three bowls with flour, egg wash, and breadcrumbs, respectively. You can add seasonings like paprika, oregano, onion salt, and garlic powder to the breadcrumbs for extra flavour. Dip the chicken in the flour, then coat it in the egg wash, and finally, toss it in the breadcrumbs.
To cook the chicken pane, heat oil in a large pan over medium-high heat. Add the breaded chicken and cook for around 3 minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F. Alternatively, bake the chicken pane in the oven at 400°F for 18-22 minutes, or 450°F for 15-18 minutes, until the internal temperature reaches 165°F.
Chicken pane can be served as a main course, and it also works well as a finger food or appetizer. It can be paired with various sides, sauces, or dips, and it can be enjoyed by people of all ages.
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Pane e panelle: a Sicilian dish of rolls with a chickpea flour and parsley filling
Pane e panelle is a Sicilian dish of rolls with a chickpea flour and parsley filling. The rolls are soft and sesame-dusted, and the filling is crisp and nutty. The richness of the filling is cut by a dash of lemon and a sprinkle of parsley. The dish is said to be heavenly and can brighten up even the dreariest, rainiest day.
To make the rolls, you need to first prepare the dough by pouring about 120 ml of water into a large bowl and adding yeast. Leave this for 5 minutes or until the yeast becomes foamy. Then, add sugar and honey and mix. Next, add the flour gradually, stirring well. Add 60 ml of water, and then pour in both oils little by little. Finally, mix in the salt. If the dough seems dry, add another 60 ml of water and mix. If it is still dry, add more water by the tablespoon. Squeeze the dough to mix in the water, and then turn it out on a lightly floured surface and start to knead it. Knead for about 12 minutes, or until the dough is smooth, elastic, and no longer sticky. Form a ball and let the dough rise in a large, greased bowl, covered, for two hours in a warm place.
For the filling, pour chickpea flour and salt into a pot and whisk together. Add water gradually, whisking constantly, until you have a smooth batter. Place the pot on a stove over medium heat and whisk constantly for a few minutes until you have a polenta-like mixture that is compact and not liquid-y. Add the parsley and stir well. Next, spread the mixture on a baking sheet lined with parchment paper and smooth it out with a knife until it is about 5 mm thick. Let the mixture cool to room temperature. Cover the top with parchment paper and roll out the mixture slightly to ensure it is flat and even. Cut the filling out with a rectangular cookie cutter or any other shape of your choice.
The bread recipe and panelle recipe can be doubled if you are feeding a larger group. The recipe will make about 5 rolls. The bread can also be used for hamburgers or any sandwich filling. The panelle can be enjoyed on their own as well. In Palermo, they are served hot in a paper cone and eaten while strolling through the streets.
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Crispy fried mushrooms: coat mushrooms in breadcrumbs and deep fry
Pane, or panné, is a cooking method where you coat meat, fish, shellfish, or vegetables in breadcrumbs before frying. One such vegetable that can be cooked this way is mushrooms.
To make crispy fried mushrooms, you will need to first clean your mushrooms and season them with salt. Next, prepare your breading station. You can use either Tupperware containers or mixing bowls for this. In one container, place flour, oregano, garlic powder, cayenne, black pepper, salt, red chili flakes, basil, and thyme. Mix these dry ingredients together. In a second container, beat eggs with milk. In the final container, add the breadcrumbs, along with some salt, pepper, and garlic powder. You can also add more red chili flakes if you like your food spicy.
Working in batches, place the mushrooms in the flour mixture, ensuring they are fully coated. Transfer the mushrooms to the egg mixture and coat again. Finally, move the mushrooms to the breadcrumbs and coat evenly. Place the coated mushrooms on a separate, clean plate and repeat the process until all mushrooms are coated.
Pour enough oil into your pan to deep fry the mushrooms. The oil should be approximately 1-2 inches deep. Heat the oil to 350°F, using a candy thermometer to check the temperature. When the oil is hot, add the mushrooms in small batches of around 6 mushrooms at a time. Deep fry for 6-10 minutes, turning them over halfway through so that they turn a nice, golden brown color. The oil temperature will drop when you add the mushrooms, so ensure the oil reheats to 350°F before adding a new batch.
Remove the mushrooms from the oil and place them on a paper towel to absorb any excess oil. Serve immediately.
You can also experiment with different types of mushrooms, such as white buttons, cremini, or oysters, and different oils, such as olive or peanut oil. Additionally, you can add a teaspoon or two of your favorite spice to the batter, such as garlic powder, thyme, Italian spices, or curry. Instead of using eggs, you can also use buttermilk, and for a beer flavor, you can replace the water with beer.
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Pork schnitzel: coat pork in breadcrumbs and fry
Panne, or panné, is a cooking technique where meat, fish, shellfish, or vegetables are coated in breadcrumbs and fried. One classic dish that uses this technique is pork schnitzel.
To make pork schnitzel, you will need boneless pork chops, flour, eggs, breadcrumbs, oil, and seasonings. The first step is to trim the pork chops of any fat and pound them until they are thin, around 1/4-inch thick. Then, season the pork chops with salt and pepper. Next, prepare three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip the pork chops in the flour, then the egg, and finally coat them in the breadcrumbs.
Heat a large pan with enough oil to cover the bottom of the pan. Fry the breaded pork chops for 3-4 minutes on each side until they are golden brown and cooked through. Pork schnitzel is best served immediately with lemon wedges on the side.
Some variations on this classic dish include adding nutmeg to the breadcrumbs, using different types of oil for frying, and serving with sauces or sides such as mashed potatoes, salad, or Dijon sauce.
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Plaice: coat plaice fillets in breadcrumbs and pan fry
To make plaice, start by cleaning the plaice fillets and ensuring there are no residual bones. Then, pat the fillets dry with a paper towel. Next, dust the fillets with plain flour on both sides. Set up three separate bowls with flour, beaten egg, and breadcrumbs. Pass the plaice fillets through the flour, then the egg, and finally the breadcrumbs.
Now, heat butter or oil in a large frying pan over medium to high heat. When the butter is melted and hot, or the oil is hot, place the plaice fillets in the pan, skin-side down. Fry the fillets for 2-3 minutes, then carefully turn them over with a spatula and fry for another 2-3 minutes. The plaice is cooked when it is opaque and flakes easily with a fork.
Once cooked, drain the fillets on kitchen paper and season with salt and herbs, if desired. Serve hot with your choice of sides and sauces.
Some popular sides to serve with plaice include:
- Green vegetables such as asparagus, broad beans, courgette, tender stem broccoli, garden peas, or watercress
- Potatoes, especially baby or new potatoes, sautéed, or fried
- Fresh herbs such as parsley or mint
Some popular sauces to serve with plaice include:
- Butter flavoured with lemon
- Creamy mushroom sauce
- Tartare sauce
- Tomato-based sauce with capers or black olives
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Frequently asked questions
Pane, or panné, is a cooking method where meat, fish, shellfish, or vegetables are coated in breadcrumbs before being cooked, usually in a fryer.
Examples of pane include crispy deep-fried mushrooms, whitebait, homemade fishcakes, pan-fried fillets of plaice, and pork schnitzel.
The process is simple but requires a reasonable amount of free worktop space. You can purchase prepared breadcrumbs or make them by blitzing stale, dry bread in a food processor. You can also add garlic, herbs, nuts, and Parmesan to the breadcrumbs for extra flavor. Once you have prepared the item you are going to cook with pane, you need to prepare three trays containing sieved seasoned flour, a mix of beaten eggs and milk or buttermilk, and fine breadcrumbs.
Chicken pane, or Egyptian breaded chicken, is a dish that uses the pane cooking method. To make this dish, you need boneless, skinless chicken breasts that have been marinated in onions, garlic, salt, and pepper. You then set up an assembly line of three bowls: one with flour, one with an egg wash, and one with breadcrumbs. The chicken breast is then coated in the breadcrumbs and fried in oil.
Pane e panelle is a Sicilian dish that is similar to pane in that it also involves a breaded component. Pane e panelle consists of soft, sesame-dusted rolls filled with crisp, nutty panelle, which are made from a chickpea flour batter.
