Pannéed meat

My grandmother used to make this dish all the time and I never questioned the use of the word “meat” in the name… I assume it was beef or veal, but it was New Orleans. “Pannéed” means pan-fried or pan-sautéed and you often find this in po-boy shops as “Pannéed Chicken”; if it’s deep fat fried then it’s not really pannéed. You can pannée chicken, beef, veal, fish and probably seitan. This dish is similar to the Italian “Parmigiana”, but without the cheese on top. For this recipe I am going to assume beef:

Pannéed Meat

6 beef or veal medallions
1 cup seasoned bread crumbs
1 egg
1/2 cup buttermilk
peanut oil, enough to be 1/2 inch deep in a skillet

First, you want the cheap-o beef medallions, as you are going to beat them tender. Get a meat tenderizer and beat, beat, beat the medallions until they are 1/8“ thick. Combine the egg and buttermilk and place in a bowl. Dredge the medallions in the egg/buttermilk wash and then in the breadcrumbs, making sure to completely coat both sides. Fry the meat in your heated peanut oil (medium heat) until one side is nicely browned (about 2 minutes) and then repeat on the other side. Place cooked medallions on a sheet of brown paper bag to drain of excess oil. You can eat this as is or smother this in red gravy. Also good as an accompaniment to red beans and rice. Serves 3.

Technorati Tags: Creole, Food, Main Dish