• Tommy Centola

Panée Veal

Updated: Jan 4


This is one of my wife’s favorite meals. I am sure it will be on the menu shortly after she gets home.

This is a simple yet delicious dish. It is basically veal coated with breadcrumbs and pan-fried. You can panée any meat with great results. This dish became popular in New Orleans restaurants in the late 1970’s. As easy as it is to prepare, I am sure the chefs were glad it became popular. 8 3-ounce slices of Veal ½ cup Flour 1½ teaspoons Creole Seasoning Blend 2 Eggs beaten ¾ cup Seasoned Breadcrumbs ¾ cup grated Parmesan Cheese Olive Oil Fresh Parsley chopped Pound the veal with a meat tenderizer between 2 pieces of plastic wrap until each piece is doubled in size. Mix the flour and Creole seasoning together. In another platter, mix the breadcrumbs and Parmesan cheese together. Lightly dust the veal in the fl our. Dip the veal in the egg, shaking off the excess. Dredge veal through the breadcrumb mixture, shaking off the excess. Heat about ½ inch olive oil in a heavy skillet over medium-high heat. It is hot enough when a pinch of breadcrumbs fries quickly. Cook the veal, not crowding the pan, for about 1½ minutes per side, or until golden brown. Remove and drain on paper towels. Garnish with parsley when serving.

Enjoy!!!

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