2 8oz chicken breasts -- bone, -skin Salt and pepper 1 Egg
beaten with 4 Tb water 1 c Butter :
or less 1 c Vegetable oil
or less 2 c Italian bread crumbs Lemon wedges :
garnish Using half butter and half oil, slowly heat 1/3" oil in a heavy skillet. Cut breasts in half to produce 4 pieces. Put pieces between wax paper and pound until 1/4" thick. Cut each piece in half, season with salt and pepper; dip in egg wash and coat evenly with bread crumbs. Raise heat under oil and brown chicken on both sides about 2 minutes per side, being careful not to burn. Serve with lemon wedges. Source: Upperline Restaurant, N.O.LA
How To make Mock Paneed Veal's Videos
How to Make Veal Blanquette - Veal Blanquette Stew Recipe
Learn how to make veal blanquette stew recipe. Blanquette is a white veal stew recipe that was an old favorite of my grandmother.
★☆★ RECIPE INGREDIENTS & LINKS ★☆★ Veal Blanquette ingredients: 0:14 Veal Blanquette method: 0:45 Print the full recipe:
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How to Make City Chicken - City Chicken is a regional dish popular in the Midwest, especially around the Detroit, MI area and in the Rust Belt region of the country. The recipe originated during the great depression era when chickens, raised on farms, were hard to come by in the city. Pork was typically more available so restaurants started using scraps of pork meat, placed on skewers, they would try to shape them so they looked like chicken drumsticks. These pork skewers were then prepared in a similar fashion as fried chicken. The recipe is not limited to pork, some people use beef, veal or a combination of any of the three. Today, my wife, Marlene, who is originally from Detroit, is showing us how to make this delicious meal. Take it away Marla! City Chicken, it’s what we had for dinner last night.
Category: How to Make Recipes / Food / Recipes / Regional / City Chicken / Pork Tenderloin
Similar to: Pork Kabob / Breaded Chicken / Chicken Cutlets / Beef Cutlets / Breaded Pork / Meatballs on a stick /Corn Dogs / Shake n Bake / Country Fried Steak / Pork on a Stick /Comfort Food / Chicken Nuggets
Music: Jumpin Boogie Woogie by Audionautix is licensed under a Creative Commons Attribution license ( Artist:
International Descriptions: Pollo de la ciudad (pinchos de cerdo) Poulet de ville (brochettes de porc) Городская курица (свиные шашлыки) Kurczak Miejski (Szaszłyki Wieprzowe) Πόρνι κοτόπουλο (χοιρινό σουβλάκι) Thịt gà (Thịt lợn xiên) 시티 치킨 (돼지 고기 꼬치) シティチキン(豚の串) 豚の串
Field to Feast -- Paneed Veal & Grits
The restaurant industry has been hit hard by the Covid-19 stay at home orders. However, many chefs have found new ways to get meals out to us with take out service. In this edition of Field to Feast, TWILA's Jennifer Finley visits with Chef Jeremy Langlois of Houmas House where there is plenty of room for social distancing while enjoying a special take out menu for Mother's Day weekend.
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???? How Chefs Make the Most TENDER Meat #Shorts
There’s a science to tenderizing meat — a process called velveting. We shared Daddy Lau’s velveting technique in the past using cornstarch, but how about with baking soda?
How do you like to achieve tender meat?
Check out all of our recipes on #shorts
3 Reasons For Not Eating Pork
Most people are not aware of what happens to piglets on meat farms. This cruelty has to change - please share with others to raise awareness.
Edited and uploaded for educational purposes.
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