Mock Paneed Veal
Yield
4 servingsPrep
10 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
with bone and skin |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | each |
eggs
beaten with 4 tablespoons of water |
|
| 1 | cup |
butter
or less |
|
| 1 | cup |
vegetable oil
or less |
|
| 2 | cups |
bread crumbs
italian style |
|
| 1 | wedges |
lemon
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
with bone and skin |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | each |
eggs
beaten with 4 tablespoons of water |
|
| 237 | ml |
butter
or less |
|
| 237 | ml |
vegetable oil
or less |
|
| 473 | ml |
bread crumbs
italian style |
|
| 1 | wedges |
lemon
for garnish |
*
|
Directions
Using half butter and half oil, slowly heat ⅓ inch oil in a heavy skillet.
Cut breasts in half to produce 4 pieces.
Put pieces between wax paper and pound until ¼ inch 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.
