Mock paneed veal
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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