mock paneed veal
| Measure | Ingredient |
|---|---|
| 2 | 8oz chicken breasts; bone, skin |
| Salt and pepper | |
| 1 | Egg; beaten with |
| 4 | Tb water |
| 1 cup | Butter; or less |
| 1 cup | Vegetable oil; or less |
| 2 cups | Italian bread crumbs |
| Lemon wedges; garnish |
BILLS20086
Using half butter and half oil, slowly heat ⅓" oil in a heavy skillet. Cut breasts in half to produce 4 pieces. Put pieces between wax paper and pound until ¼" thick. Cut each piece in half, season with salt and pepper; dip in egg wash and coat evenly with bread crumbs. Raise heat under oil and brown chicken on both sides about 2 minutes per side, being careful not to burn. Serve with lemon wedges.
Source: Upperline Restaurant, N.O.LA
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