What is Pané in Cooking?

Pané, derived from the French word “paner,” meaning “to coat with bread,” is a culinary technique that involves coating food items with breadcrumbs before cooking.

The Art of Pané

At its core, pané is all about creating a crispy and flavorful outer layer while preserving the moisture and tenderness of the food within. The process typically involves three essential steps:

  1. Dredging: The food item, such as meat, fish, poultry, or vegetables, is first lightly coated in flour. This initial step helps the breadcrumbs adhere to the surface and also aids in moisture retention during cooking.
  2. Dipping: After dredging, the food is dipped into a liquid mixture, often beaten eggs, which acts as a binding agent. This ensures a strong adhesion between the flour-coated surface and the breadcrumbs.
  3. Coating: The final step involves covering the food thoroughly with breadcrumbs, which can be seasoned with various herbs, spices, and even grated cheese to add flavor and aroma.

Versatility in Cooking

Pané is incredibly versatile and can be used to prepare an array of delectable dishes across different cuisines. Some popular examples include:

  • Chicken Milanese: A classic Italian dish, Chicken Milanese features thinly pounded chicken breasts panéed to a crispy golden-brown perfection. It is often served with a fresh arugula salad and lemon wedges for a burst of tanginess.
  • Eggplant Parmesan: Layers of thinly sliced eggplant, panéed and baked with tomato sauce, mozzarella, and Parmesan cheese, create a hearty and indulgent vegetarian delight.
  • Japanese Tonkatsu: A beloved Japanese dish, Tonkatsu showcases breaded and deep-fried pork cutlets, typically served with a savory Tonkatsu sauce and shredded cabbage.
  • Crispy Zucchini Fries: Sliced zucchini coated in breadcrumbs and baked to crispy perfection provide a healthier twist to the classic French fries.

Tips for Perfect Pané

To achieve the best results with pané, consider the following tips:

  • Uniformity: Ensure the food items are evenly coated with flour, egg, and breadcrumbs to create a consistent, crunchy texture.
  • Temperature: Allow the panéed items to rest for a few minutes before cooking to help the breadcrumb coating set firmly.
  • Shallow Fry or Bake: Panéed items can be shallow-fried in a pan with a small amount of oil or baked in the oven to reduce excessive oil absorption.
  • Panko vs. Regular Breadcrumbs: Panko breadcrumbs, with their larger, airy texture, result in an extra crispy pané compared to regular breadcrumbs.

Use Pané in a Sentence

The Pané breadcrumbs added a delightful crunch to the baked cauliflower, making it a delicious and healthy side dish.


Pané is a delightful culinary technique that brings a satisfying crunch and enhanced flavor to various dishes. Its versatility and simplicity make it a favorite among home cooks and professional chefs alike. Whether you’re preparing a comforting Italian classic or experimenting with your own pané creations, the art of pané will undoubtedly elevate your cooking to new heights. So, the next time you want to add an extra layer of texture and taste to your culinary masterpieces, remember to embrace the magic of pané in your kitchen.