Panné or Breading

When you panné, you coat your meat, fish, shellfish or vegetables in breadcrumbs, recipes such as crispy, deep fried mushrooms or whitebait, pan fried fillets of plaice or the classic dishes Weiner Schnitzel and Chicken Cordon Bleu.

Cartouche

A piece of greaseproof paper cut to the shape of the pan or casserole and placed on top of a sauce, soup or stew to prevent a skin forming during cooking, reduce evaporation and keep ingredients submerged in the cooking liquor.