Standard Breading Procedure

A standard breading procedure is the organized three-stage method used to coat food before frying or baking: flour, egg wash and breadcrumbs. In French cooking, this is known as paner à l’anglaise. The coating helps create a crisp exterior and protects the food during cooking.

The three stages

1. Flour: coat the dry, prepared food lightly and remove excess flour.
2. Egg wash: dip in beaten egg, allowing excess to drain so the coating does not become heavy.
3. Breadcrumbs: coat evenly and press gently to help the crumbs adhere.

Examples

The procedure is used for schnitzel, chicken cutlets, fish fillets, croquettes and certain vegetables. Breadcrumb type affects the finished texture: fine crumbs create a more even coating, while coarse or panko-style crumbs produce a more open, crunchy surface.

Organization and food safety

Set up separate trays for each stage and keep the work area organized. The “dry hand, wet hand” technique helps prevent fingers from becoming coated. Keep raw animal products separate from ready-to-eat foods, refrigerate breaded products as required and discard contaminated flour, egg wash and crumbs according to the kitchen’s procedures.

Chef’s tip: Remove excess flour and egg at each stage. A thin, even coating adheres better and fries more consistently than a thick, wet layer.

Related term: Paner à l’anglaise describes the classical French breading method.