Culinary Technique - Breading

Culinary Technique - Breading
Culinary Technique - Breading

When we bread vegetables, we encase them in a crust that protects them from high cooking temperatures. This keeps them crisp and juicy at the same time. Classic breading is done with flour, egg whites and breadcrumbs or panko, a coarser Japanese version of breadcrumbs.  If you want a thicker crust, use the whole egg. To give it more flavour, you can add herbs or grains, like sesame seeds. The flour can also be replaced by quinoa flakes. You can also bread vegetables, meat or fish by applying a coat of breading and then browning them in the oven or broiler. 

Panade = to a mix of products placed on top of a preparation to bring extra flavour, seasoning or texture. This may or may not also be coloured in the oven or under the grill.

  1. Clean and wash the vegetables. Chop them up.
  2. Dip them successively in flour, beaten eggs, and breadcrumbs. 
  3. Pan fry or deep-fry them, as you prefer. 


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