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Demi crottin de Chavignol pané sur toast.

Fish, chicken, cheese, almost anything can be pané in chapelure. Sometimes you’ll see panés as a noun (panés de poulet for instance, which are basically chicken nuggets).

pané à l’anglaise: dredged in flour, beaten eggs, and fresh instead of dry breadcrumbs

A panure milanese mixes breadcrumbs and grated Parmesan.

Cooking techniques

Text © Dana Facaros

Image by DocteurCosmos