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

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