Recipe - Mock Paneed Veal

BILLS20086
2 8oz chicken breasts; bone,
skin
Salt and pepper
1 Egg; beaten with
4 Tb water
1 cup Butter; or less
1 cup Vegetable oil; or less
2 cup Italian bread crumbs
Lemon wedges; garnish

Using half butter and half oil, slowly heat 1/3" oil in a heavy skillet.
Cut breasts in half to produce 4 pieces. Put pieces between wax paper and
pound until 1/4" 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. Source: Upperline Restaurant, N.O.LA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini