Mock paneed veal

Yield: 4 servings

Measure Ingredient
2 \N 8oz chicken breasts; bone, skin
\N \N Salt and pepper
1 \N Egg; beaten with
4 \N Tb water
1 cup Butter; or less
1 cup Vegetable oil; or less
2 cups Italian bread crumbs
\N \N Lemon wedges; garnish


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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