Chicken Pannee
Ingredients
- 8 boneless chicken breasts, or tenderloins
- 1/2 cup flour
- 1 tsp. salt
- 1/4 tsp. salt-free Creole seasoning
- 2 eggs, beaten
- 1/4 cup milk
- Canola or olive oil
- 1 1/2 cups freshly grated bread crumbs
- Fresh chopped parsley
- 2 Tbs. small capers
- 1 lemon, cut into eight wedges
Instructions
- 1
Pound the chicken 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 chicken. (Best way to do this: put the flour-salt-seasoning blend into a cheese shaker, and shake it onto the chicken.)
- 3
Pass the chicken through the beaten egg. Shake off the excess. Then dredge through the bread crumbs. If you have time, put the chicken cutlets onto a pan lined with plastic wrap, cover with another sheet of plastic wrap, and refrigerate for from two hours to overnight.
- 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 chicken, 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 for a minute in a large sieve. Keep the pieces warm as you cook the remaining pieces.