Mock Paneed Vealmeats, veal ----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 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 |
