Veal Pannee
Ingredients
- 8 large slices of veal leg, cut across the grain
- 1/2 cup flour
- 1 tsp. salt
- 1/4 tsp. salt-free Creole seasoning
- 2 eggs, beaten
- 1 1/2 cups freshly grated bread crumbs
- Canola or olive oil
- Fresh chopped parsley
Instructions
- 1
Pound the veal between two pieces of waxed paper until each piece is about twice its original size.
- 2
Mix the salt and Creole seasoning into the flour, and lightly dust (don't dredge!) the veal.
- 3
Pass the veal through the beaten egg. Shake off the excess. Then dredge through the bread crumbs.
- 4
Heat about a half-inch of oil in a heavy skillet (cast iron is perfect) over medium-high fire, until a pinch of bread crumbs fries vigorously. Cook the veal, as many pieces as will fit without overlapping, for about a minute and a half per side, or until the exterior is golden brown. Remove and drain on paper towels.