Bread
Breading (from French paner , `` sprinkle with grated bread '' ) is a method of covering pieces of meat or fish, but also other things, with a coating of breadcrumbs . Typically, this is food to be cooked first in flour turned ( see also Mehlieren ), then in beaten and seasoned egg and finally in breadcrumbs. Then it is fried in plenty of fat. The fat should be heated in good time and be hot for frying, otherwise the batter will become saturated with fat. In addition, meat and other breadcrumbs should not be left too long before frying, as otherwise the adhesion of the breading layer will deteriorate and be lost due to the moisture "drawn" into the batter by the salt.
The breading turns golden yellow through baking and develops aromatic roasted aromas, the inside remains protected from excessive heat and is therefore cooked more gently.
In order to remove excess fat from the breading, the baked pieces are briefly placed on an absorbent surface (e.g. kitchen paper ).
In everyday usage (only "Panier" in Austria) are often "is a synonym for" breading " breading " is used. In technical terms, however, the words have different meanings: The breading is an envelope, breading , however, serves as a binder for fillings.
