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.

By Published On: June 18th, 202436 Comments on Paneed Veal

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

36 Comments

  1. Bernadette June 18, 2024 at 6:05 AM - Reply

    I never heard that expression either. Was this an Emeril recipe?

    • Chef Mimi June 18, 2024 at 6:48 AM - Reply

      No, I don’t remember seeing a recipe by Emeril. This was a conglomeration of very similar recipes I saw online for paneed veal.

  2. johnrieber June 18, 2024 at 7:48 AM - Reply

    Terrific recipe – learn something new every day!

    • Chef Mimi June 18, 2024 at 9:17 AM - Reply

      Nothing too unique! But it was good.

  3. Alex June 18, 2024 at 8:03 AM - Reply

    Interesting – the word could have German origins. In German it is “paniert”, as in ein paniertes Schnitzel.
    Also worth noting, had you left out the spices and just added salt and pepper, you would have the world famous Wienerschnitzel or Viennese Schnitzel. Even the capers and the lemon are part of the original way to serve it. To prepare it the classic way, you would use ghee instead of oil, enough so your Schnitzel could swim (1/2″ – 3/4″), moving it around by tapping the handle to keep sloshing the ghee over the Schnitzel. The effect of this tapping is to “souffle” the paneer, making it rise a little and disattach from the veal, forming steam between the meat and the paneer. As garnish there is the lemon wege and the capers, some also add one anchovy rolled up on the lemon.

    • Chef Mimi June 18, 2024 at 9:17 AM - Reply

      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!

  4. StefanGourmet June 18, 2024 at 11:04 AM - Reply

    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.

    • Chef Mimi June 18, 2024 at 2:50 PM - Reply

      Exactly. Plus many dialects!

  5. Charlie DeSando June 18, 2024 at 12:52 PM - Reply

    Veal looks delicious Mimi

    • Chef Mimi June 18, 2024 at 2:52 PM - Reply

      Thank you Charlie!

  6. Tandy | Lavender and Lime June 19, 2024 at 1:04 AM - Reply

    I wish we got veal here! I agree, the word paneed should have some accents :)

    • Chef Mimi June 19, 2024 at 6:51 AM - Reply

      Thank you!!!! Well, all of my food pretty much I have to order online.

  7. sherry June 19, 2024 at 2:19 AM - Reply

    That is a new word to me too!

    • Chef Mimi June 19, 2024 at 6:51 AM - Reply

      It’s an odd word, isn’t it?!

  8. Jeff the Chef June 19, 2024 at 8:18 AM - Reply

    This sounds delicious and looks fantastic!

  9. Healthy World Cuisine June 19, 2024 at 8:39 AM - Reply

    OMG! great minds think alike. We did chicken but absolutely love veal- so tender and delicious and that pop of creole spice is fabulous.

    • Chef Mimi June 20, 2024 at 6:53 AM - Reply

      It did turn out really nice. The coating is fun!

  10. Angela June 19, 2024 at 10:26 AM - Reply

    I’m so hungry for schnitzel. Any kind will do. Adding this Cajun touch would be fun.

    • Chef Mimi June 20, 2024 at 6:52 AM - Reply

      I still don’t understand the word paneed. Oh well. It’s good schnitzel!

      • Angela June 20, 2024 at 7:14 AM

        Mimi, I just did some researched. It is panée, anglicized with a. D, simply meaning breaded and fried as in schnitzel. Cajun French is a wondrous mashup.

      • Angela June 20, 2024 at 7:23 AM

        Excuse my typo. I’m thinking this also means dredged with flour.

      • Chef Mimi June 20, 2024 at 9:01 AM

        I have no idea, except for what I found online!!!

  11. Ann Coleman June 19, 2024 at 1:17 PM - Reply

    That looks like a great recipe, but sadly, I’ve never cared for veal. I wonder if it would work with a different type of meat?

    • Chef Mimi June 20, 2024 at 6:52 AM - Reply

      Oh sure. Try making it with chicken, pounded very thin.

  12. Ben | Havocinthekitchen June 19, 2024 at 7:22 PM - Reply

    I don’t think I’ve heard this term before your post – interesting! Needless to say, this veal looks absolutely delicious and appetizing.

    • Chef Mimi June 20, 2024 at 6:51 AM - Reply

      Thanks, Ben. I’ll just stick with schnitzel!!!

  13. Raymund June 19, 2024 at 10:25 PM - Reply

    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!

    • Chef Mimi June 20, 2024 at 6:50 AM - Reply

      I still don’t understand why it’s not called schnitzel, but oh well!!!

  14. 2pots2cook June 20, 2024 at 8:22 AM - Reply

    We both love schnitzels and don’t care about the name, to be honest LOL. Mashed potatoes and lettuce are perfect match!

    • Chef Mimi June 20, 2024 at 9:01 AM - Reply

      Me, too!

  15. Karen June 22, 2024 at 5:26 PM - Reply

    I make schnitzel often, now I’ll have to try it with creole seasonings…sounds good.

    • Chef Mimi June 22, 2024 at 6:55 PM - Reply

      That part was really good. Of course we love spice!

  16. David Scott Allen June 22, 2024 at 7:51 PM - Reply

    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.

    • Chef Mimi June 22, 2024 at 8:13 PM - Reply

      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!

  17. Velva June 23, 2024 at 6:44 PM - Reply

    I am a fan of thin breaded meats of all styles. This definitely reminds me of traditional schnitzel except with Louisiana spice. I would enjoy this dish, without a doubt.

    Velva

    • Chef Mimi June 24, 2024 at 7:05 AM - Reply

      I still don’t really get the paneed word/term, but oh well!

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