Veal Pannee

Instructions

1. 1

   Pound the veal between two pieces of waxed paper until each piece is about twice its original size.

2. 2

   Mix the salt and Creole seasoning into the flour, and lightly dust (don't dredge!) the veal.

3. 3

   Pass the veal through the beaten egg. Shake off the excess. Then dredge through the bread crumbs.

4. 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 veal, 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 on paper towels.