Mock Paneed Veal

Title:
Mock Paneed Veal

Yield:
4 Servings

Categories:
Meats,
Veal




Ingredients:




---------------------------------BILLS20086---------------------------------


     2    8oz chicken breasts; bone,


          -skin


          Salt and pepper


     1    Egg; beaten with


     4    Tb water


     1 c  Butter; or less


     1 c  Vegetable oil; or less


     2 c  Italian bread crumbs


          Lemon wedges; garnish






 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini