Mock Paneed Veal Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
BILLS20086
2: 8oz chicken breasts, bone, skin
Salt and pepper,
1: Egg, beaten with
4 tbsp: water,
1 cup: Butter, or less
1 cup: Vegetable oil, or less
2 cup: Italian bread crumbs,
Lemon wedges, garnish
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
Source from luhu.jp
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
Source from luhu.jp