The pronunciation is PAH-nay and the title signifies cutlets which are breaded and fried. The time period “panne” comes from the French phrase for bread, “pain” and/or the Spanish time period “pan” for a similar. This is a typical recipe made in New Orleans delicacies and served with a Creole Sauce. The sauce undoubtedly elevates these easy cutlets. I used turkey cutlets in in the present day’s recipe however any cutlet works effectively. Serve the cutlets New Orleans model with cooked greens and rice on the aspect.
If you’re following a low carb or gluten-free eating regimen use arrowroot powder for the flour and low carb or gluten-free bread for the crumbs.
2 tablespoons butter
half of medium onion, chopped
half of medium bell pepper, chopped
1 rib celery, chopped
1 chopped garlic clove
1 giant ripe tomato, seeds eliminated, diced
1 cup rooster inventory
Three inexperienced onions, sliced
1 bay leaf
1 small sprig recent thyme
half of teaspoon salt
1/four teaspoon pepper
1 teaspoon scorching sauce
half of teaspoon Worcestershire sauce
four cutlets, pounded skinny (rooster, veal, pork or turkey)
1/four cup flour
half of teaspoon salt
1/four teaspoon salt-free Creole seasoning (store-bought or do-it-yourself, recipe under)
1 egg, overwhelmed
3/four cup freshly grated bread crumbs
Fresh parsley, chopped
For the Creole Sauce
Heat butter in a heavy saucepan and sauté the onions, bell pepper, celery, and garlic till simply tender, however not browned–about 5 minutes.
Add the recent tomatoes to the pot, alongside with the rooster inventory. Bring to a lightweight boil.
Add all of the remaining sauce components and prepare dinner over medium warmth for 5 minutes.
Lower to a simmer and prepare dinner till the sauce turns into very thick. Adjust salt and pepper seasoning if wanted, and hold heat till time to serve.
For the cutlets
Tip – I like to arrange the cutlets earlier within the day and refrigerate them uncovered till able to prepare dinner as a result of the breading stays in place higher when frying.
Pound the cutlets between two items of waxed paper (or inside a big food-storage bag) till they’re evenly thick and about twice their authentic dimension.
Mix the salt and Creole seasoning into the flour, and flippantly coat the cutlets.
Place the cutlets within the overwhelmed egg after which dredge within the bread crumbs.
Heat a coating of oil in a heavy skillet over medium-high and prepare dinner the cutlets for a couple of minute and a half per aspect, or till the outside is golden brown. Remove and drain on paper towels.
Spoon about 1/four cup of the Creole sauce on every cutlet and serve garnished with chopped parsley.
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
2 tablespoons black pepper
half of tablespoon cayenne pepper
four tablespoons paprika
Combine all of the components in a bowl or jar and stir so that every one the components are totally blended. Store in an hermetic container or zip lock bag.