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  • Writer's pictureTommy Centola

Light Panned Chicken or Veal and Fettuccine from Commander’s Palace

Updated: Jan 3, 2020

Here is a dish that would be considered comfort food in New Orleans. This is a lightened up version using no cream. This is Creole Italian cooking at its best.

1/4 cup chopped fresh Basil

1/4 cup chopped fresh Thyme

1/4 cup chopped fresh Oregano

1/4 cup fresh chopped Parsley

4 cup Bread Crumbs (from French Bread if possible)

1 1/2 cups freshly grated Parmesan Cheese

Kosher Salt and freshly ground Black Pepper to taste

2 medium Eggs

1 cup Milk

6 Chicken or Veal Cutlets 2 1/2 ounces each

1 pound Fettuccine

1 cup Olive Oil

18 cloves Garlic, peeled and minced

1 pound fresh Spinach, cleaned thoroughly and dried

2 tomatoes, in medium dice (about 3 cups)

Combine the herbs, bread crumbs, 1 cup of the grated cheese, the salt, and the pepper in a large mixing bowl. Crack the eggs into another large mixing bowl, beat well, add the milk, and season with salt and pepper.

Season the cutlets on both sides with salt and pepper, and place them in the egg wash. One at a time, remove the cutlets, allowing excess egg wash to drain into the bowl, and dip them in the bread crumbs, coating both sides evenly and heavily and smashing down the cutlet with the palm of your hand. (You’ll be making the cutlet a little thinner, but even more importantlu you’l  be helping the crumbs to adhere.) Place the cutlets on a sheet pan.

Bring a large pot of salted water to a boil and add the fettuccine. Cook until just tender and drain. Keep warm while you cook the cutlets.

Heat 1/4 cup of the olive oil in a large skillet over high heat for about 2 minutes, or until the oil is hot enough to bubble when you dip a corner of a cutlet in it. Place 3 cutlets in the skillet, cook for about 30 seconds, reduce the heat to medium high and cook fo an additional minute, or until the cutlets are golden brown and crisp. Cook the second side until crisp, about 1 more minute. Remove with tongs and place cutlets on a rack or paper towels. Keep them warm. Drain the oil from the pan and wipe the pan clean with a paper towel. Add another  cup of oil, and cook the remaining cutlets.

Wipe the skillet clean again, and add the remaining oil and the garlic over high heat. Lightly toast the garlic for about  seconds. Add the cooked pasta to the skillet and heat for about 1 minute, tossing occasionally. Add half the spinach, toss, add the remaining spinach and tomatoes, and cook until hot, about 1 minute. Adjust seasonings. (If necessary, cook the garlic, pasta, spinach, and tomatoes in two batches.)

Divide the pasta among 6 plates, and place one cutlet on each plate with some of the spinach and tomato. Sprinkle the remaining cheese on top.


Now available on IBooks You Can’t Keep New Orleans Out Of The Cook

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