Panneed Veal Recipe - Cooking Index
Panneed Veal Recipe - Cooking Index
| 8 | Veal loins | |
| Emeril's Essence - see * Note | ||
| 2 cups | 125g / 4.4oz | Flour |
| 4 | Eggs - beaten | |
| 1/4 cup | 59ml | Milk |
| 2 cups | 292g / 10oz | Dried fine bread crumbs |
| Olive oil - for frying |
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Season each piece of veal with Emeril's Essence. Place each portion of veal between two sheets of plastic wrap. Gently pound the veal very thin.
Season the flour and bread crumbs with the Essence. In a mixing bowl, whisk the eggs and milk together. Season the egg wash with Essense. Dredge the veal in the flour. Dip the veal in the egg wash, letting any excess drip off. Dredge the veal in the bread crumbs, coating each side completely.
In a large saute pan, heat the olive oil. When the oil is hot, pan-fry the veal for 2 minutes on each side. Remove from the oil and drain on a paper-lined plate. Season the veal with Essence.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2453 broadcast 12-10-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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