
Paneed Veal
I first heard the term “paneed”, pronounced pan-aid, on a MasterChef show. I was able to google easily, but am still surprised about the spelling and the fact that there is no accent, like in sautéed. And boy, my autocorrect went crazy with this word.
Nonetheless, it is what it is – a quick pan-frying technique for breaded cutlets, much like schnitzel, but with a Louisiana origin. It supposedly became a popular dish in restaurants in the 1970’s, most likely in New Orleans.
Some recipes for paneed veal include pasta with a cream sauce, which sounds wonderful, but most utilized Creole seasoning, plus capers, and that’s the recipe I’m using.
Basically, this is schnitzel, but slightly spiced up. I would be good with a steamed vegetable like asparagus, but I chose a green salad instead. But, it’s schnitzel.
Paneed Veal
Makes 4 servings
4 boneless veal cutlets
1 egg
1/4 cup milk
1/4 cup all-purpose flour
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 teaspoon Creole seasoning
1 cup bread crumbs
Canola or olive oil
1/4 cup fresh chopped flat-leaf parsley
2 tablespoons small capers
Lemon wedges
Pound the veal between two pieces of waxed paper or plastic wrap until each piece is about 1/4-inch thick and twice its original size. (Mine arrived already pounded.)
In a shallow dish or pie plate, beat the egg and milk.
Mix the pepper, salt and Creole seasoning into the flour. I’m not big on most seasoning mixtures, so I combined sweet paprika, oregano, thyme, salt, white pepper, garlic and onion powders, and cayenne pepper.
Lightly dust the pieces of veal with the mixture, then rub and pat it into the meat. Put the bread crumbs into another shallow dish. Pass the veal through the beaten egg. Shake off the excess. Then dredge through the bread crumbs. (I first dipped the veal in the egg mixture, then the flour, then the breadcrumbs. Oh well.
Heat about 1/4 to 1/2 inch of oil in a heavy skillet over medium-high heat, until a pinch of bread crumbs fries vigorously. Cook the veal without overlapping the pieces, for about 90 seconds to 2 minutes per side, until golden brown.
Remove and drain well on paper towels. Keep the pieces warm as you cook the remaining pieces.
Serve garnished with parsley and capers, with lemon wedges.
The cutlets were tender, because I didn’t overcook them. The coating was nice and crunchy.
No, I don’t remember seeing a recipe by Emeril. This was a conglomeration of very similar recipes I saw online for paneed veal.
Terrific recipe – learn something new every day!
Nothing too unique! But it was good.
Very interesting! I had no idea ghee was used outside of India! I guess you’re avoiding browning the butter. I had schnitzel when traveling in Germany and Austria, but it was always dry, which is why I prefer to make it at home!
This is indeed schnitzel, with creole seasoning. I had never heard of this term, but I suppose there are more words in Louisiana with a French origin.
Exactly. Plus many dialects!
Veal looks delicious Mimi
Thank you Charlie!
I wish we got veal here! I agree, the word paneed should have some accents :)
Thank you!!!! Well, all of my food pretty much I have to order online.
That is a new word to me too!
It’s an odd word, isn’t it?!
This sounds delicious and looks fantastic!
OMG! great minds think alike. We did chicken but absolutely love veal- so tender and delicious and that pop of creole spice is fabulous.
It did turn out really nice. The coating is fun!
Your paneed veal looks absolutely delicious! I love how you’ve adapted the recipe with your own seasoning twist and opted for a fresh green salad to complement it. The photos really showcase the crispy coating perfectly. It’s inspiring to see classic dishes like schnitzel get a flavorful Louisiana-style makeover. Can’t wait to try this out myself!
I still don’t understand why it’s not called schnitzel, but oh well!!!
Thanks, Ben. I’ll just stick with schnitzel!!!
Oh sure. Try making it with chicken, pounded very thin.
I still don’t understand the word paneed. Oh well. It’s good schnitzel!
I have no idea, except for what I found online!!!
Me, too!
I make schnitzel often, now I’ll have to try it with creole seasonings…sounds good.
That part was really good. Of course we love spice!
It looks wonderful, Mimi. We are in a real pickle in Tucson, as most of our markets are California owned and no one sells veal any longer. Looks like I’ll be buying it online like you did! can’t wait to try this. I love the addition of the creole seasoning.
Ohhh, that’s too bad. But, at least you’re not in Oklahoma! At least the cost of living is low here. That’s what allows us to travel. The creole flavors really add something!
I still don’t really get the paneed word/term, but oh well!