Mock Paneed Veal Recipe

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Mock Paneed Veal Ingredients

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2 8oz chicken breasts, bone, skin
1 salt and pepper
1 egg, beaten with
4 tb water
1 cup butter, or less
1 cup vegetable oil, or less
2 cup italian bread crumbs
1 lemon wedges, garnish

A Recipe for
Mock Paneed Veal

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Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Trim all visible fat before you cook, this can lower fat by as much as 50%.

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Mock Paneed Veal

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Mock Paneed Veal Directions

Using half butter and half oil, slowly heat 1/3" oil in a heavy
skillet. Cut breasts in half to produce 4 pieces. Put pieces between
wax paper and pound until 1/4" 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

Serves: 4

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Mock Paneed Veal Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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