Panneed Veal @ Peppermill
Panneed veal (or panneed anything, really), is hard to resist when it's made well. The best versions are so tender and good with their jackets of bread crumbs, herbs, and parmesan cheese that they need no sauce or anything else. But most restaurants seem to have forgotten how to accomplish that. They either cut the veal too thick, fail to pound it out, slice with the grain, or grossly overcook the veal. [caption id="attachment_46479" align="alignnone" width="480"]
Panneed veal at the Peppermill.[/caption]
The Peppermill's recipes for such things go back a generation, and so do their cooks. They have the panneed veal technique down pat. And the pasta it comes with--with marinara sauce, bordelaise (a.k.a. aglio olio) or Alfredo--are fine finishing touches. Old-style restaurants are often the best places to look for certain dishes, and that is true here.
