500BestSquarePanneed Chicken With Fettuccine Alfredo @ Peppermill

Those of us in the Baby Boom generation grew up eating “pannee meat” and loving it. That’s why, when we Boomers came of age, restaurants suddenly found that panneed anything suddenly sold like crazy. Especially when served with fettuccine Alfredo on the side–something we didn’t get when we were kids. (All pasta was served with red sauce before about 1965.) The Peppermill has always been a great source of all the variations on this theme. Their panneed chicken is as good as such a thing gets. The pasta is thicker than optimal, but the sauce is just right, neither too creamy nor cheesy.


Peppermill. Metairie: 3524 Severn Ave. 504-455-2266.

This is among the 500 best dishes in New Orleans area restaurants. Click here for a list of the other 499.

2 Readers Commented

Join discussion
  1. JOHHNY DOLLAR on April 24, 2015

    MY PET PEEVE WITH YOU — it’s always “RED SAUCE” with you. It’s “RED GRAVY” with us real yats. And it was “RED GRAVY” before and after 1965.

    have a great weekend

    • Tom Fitzmorris on April 25, 2015

      I strongly recommend your release of this microscopic cavil, that we may live in greater harmony.

      Tastefully yours,
      Tom Fitzmorris