Prep Time 15 Min
Cook Time 55 Min
Servings4 servings People
Calories550 kcal
These pané recipes are regulars in my kitchen, breading chicken, veal, or brain for that crunch people expect. It’s straightforward Middle Eastern home cooking – coat, fry or bake, done. Chicken goes in the oven most often since my stovetop stays cleaner, and we have it with rice or flatbread on lazy Sundays. The veal scaloppine fries up fast when kids want meat quick. Brain’s softer, more steps, but my husband likes it occasionally with lemon. I pull from pantry stuff like breadcrumbs and spices, no special trips. The powdered milk soak in chicken keeps it from drying out at high heat. Once I rushed the marinade and had to add extra coating midway; now I let it sit at least 20 minutes. Prep stays under 30 minutes active for all, cooking varies. Chicken bakes 50 minutes or so in my oven, veal 5 minutes fry. Serves my family of four without leftovers usually. Practical for busy days, less grease than full deep fry. Below’s exactly how I do each after a few tries.
Chicken Pané
Prep: about 10-15 minutes (plus soak) | Cook: 50-55 minutes | Serves 4
Ingredients
- 1/2 cup breadcrumbs
- 1/4 teaspoon garlic powder
- 5 tablespoons powdered milk
- 1/4 teaspoon mustard seeds
- 1 1/2 teaspoons chili pepper seeds
- 6 1/2 pounds chicken, skinned and cut into pieces
- 1/4 cup water
- 1 1/2 cans chopped chili peppers
Instructions
- Mix 1 tablespoon of the powdered milk with breadcrumbs, stir in the chopped chili peppers, mustard seeds, and garlic powder well. Set aside.
- Stir the rest of the powdered milk into the water until dissolved.
- Soak the chicken pieces in the milk mix, then seal in a plastic bag until it mostly absorbs.
- Line up pieces on a baking tray. Bake at 375°F in a hot oven for 50-55 minutes until cooked through. Eat hot.
Veal Scaloppine Pané
Prep: 15 minutes | Cook: 5 minutes | Serves 4
Ingredients
- 4 veal slices, cut thin like scaloppine
- 2 eggs, beaten
- Juice of 1 lemon
- 2 cups breadcrumbs
- 1 onion, sliced thin
- Salt and black pepper to taste
- Oil for frying
Instructions
- Lay veal slices in a bowl, pour over lemon juice, add onion slices, season with salt and pepper.
- Lift out veal, drain, put on a paper towel-covered plate and top with more towels to dry.
- Dip slices in beaten eggs, then coat in breadcrumbs.
- Heat oil in a pan over medium-high. Fry veal until golden on both sides and cooked through. Serve right away.
Pané Calf’s Brain
Prep: 30 minutes (plus 1-2 hours marinate) | Cook: 15 minutes | Serves 4
Ingredients
For the brain and prep:
- 2 whole calf brains
- 1/4 cup chopped parsley
- Salt and black pepper to taste
- 1 teaspoon nutmeg
- 1 cup all-purpose flour
- Juice of 1 onion
For breading:
- 2 eggs
- 1/4 cup oil, for frying
- 1 cup fresh breadcrumbs
- 1 cup all-purpose flour
- 1/4 cup ghee, for frying
- Salt and black pepper to taste
Marinade:
- Juice of 1 onion
- 1 teaspoon nutmeg
- 1/4 cup chopped parsley
For boiling:
- Juice of 3 sour lemons
- Salt to taste
- 1 onion
- 2 tablespoons chopped parsley
Instructions
- Soak brains in salted water 10 minutes. Peel off outer membrane. Wash well, then blanch in boiling water 3 minutes.
- Prepare boiling pot: water with lemon juice, chopped onion, salt. Add blanched brains, simmer 3-5 minutes after boil starts. Remove, cool.
- Slice brain medium thick. Marinate in onion juice, nutmeg, chopped parsley 1-2 hours.
- Take brain pieces with marinade, dredge in flour, dip in eggs, coat in breadcrumbs.
- Heat oil and ghee in a skillet. Fry until golden brown. Serve immediately.
Why You’ll Love This Recipe
- Minimal active time; oven or quick pan does the work.
- Crunchy breading contrasts tender meat or brain texture.
- Fits standard family meals, scales easy for fewer eaters.
Chef’s Tips for Perfection
- Pat everything dry first or breading slides off later.
- Watch oven temp exactly – my 375°F gets it crisp without burning.
- Skip brain if unsure, sub more chicken pieces.
Storage and Reheating
Fridge leftovers in a covered container up to 3 days. Baked chicken reheats best at 350°F for 15 minutes on a wire rack. Fried veal or brain goes soft in microwave, so oven or air fryer only.
Nutritional Notes
Around 550 calories per chicken serving, 450 for veal, lower for brain but adds frying fats. High protein mostly, carbs in coating. My app averages these; varies by portions.
(Crispy Oven-Baked Breaded Chicken)
