Serves people

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Veal Pannee


  • 8 large slices of veal leg, cut across the grain
  • 1/2 cup flour
  • 1 tsp. salt
  • 1/4 tsp. salt-free Creole seasoning
  • 2 eggs, beaten
  • 1 1/2 cups freshly grated bread crumbs
  • Canola or olive oil
  • Fresh chopped parsley


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

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

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

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.