Mock Paneed Veal Recipe

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Mock Paneed Veal Ingredients

BILLS20086

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

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This is a recipe for Mock Paneed Veal from the recipe cookbook of Recipes-to-go (Meat)

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Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

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Mock Paneed Veal

Cooking Rule... If at first you don't succeed, order pizza.
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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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