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Paner à l'anglaise is a way of preparing a food item (usually a piece of meat or fish) to be fried or sautéed by coating it in very fine fresh breadcrumbs. The item is dipped first in flour, then in an egg dip, then finally in the breadcrumbs.

First you prepare the breadcrumbs. Whiz pieces of fresh bread in a food processor until they are very fine. (Classic French directions have you then press them through a sieve to make sure only the finest get through.)

Then you prepare an egg dip with beaten egg, a little water (optional), 1/2 teaspoon of oil per egg, and season to taste with salt and pepper.

You arrange five plates in front of you in this order:

• the first holding the items to be coated;
• the second holding the sifted flour, spread out;
• the third holding the egg mixture;
• the fourth holding the breadcrumbs;
• and a fifth covered with waxed paper to hold the prepared items.

Pick up one of the food items to be coated, and place it on the flour plate, turning the item over so that both sides get flour on them, then shake off any excess flour. Next dip both sides into the egg mixture (ensuring that all surfaces get covered), then lightly press both sides into the breadcrumbs.

Shake excess breadcrumbs off, finishing by placing the coated item on the resting plate, then repeat for all remaining items to be coated.

Also called:

See Also:

Fry, Sauté

Other entries for: Cooking Techniques

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