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Paneed Chicken
Ingredients needed:
4 skinned and boned chicken breast halves (5 to 6 ounces each)
4 teaspoons Emeril’s Creole Seasoning
1 cup bread crumbs
2 tablespoons coarsely grated fresh Parmesan cheese
1 teaspoon chopped fresh pasley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh oregano
7 tablespoons olive oil
1/2 teaspoon salt
3 turns freshly ground black pepper
1/2 cup all-purpose flour
1 large egg
1/2 cup milk

Pound the chicken breasts with a mallet between sheets of wax paper or plastic wrap until they’re about 1/4 inch thick. Sprinkle each chicken breast with 1/4 teaspoon Creole Seasoning, using your hands to coat the meat.

In a bowl combine the bread crumbs with the Parmesan, parsley, basil, thyme, tarragon, oregano, 1 tablespoon oil, 1 teaspoon Creole Seasoning. In a third bowl beat the eggs with the milk and the remaining 1 teaspoon Creole Seasoning.

Dredge the chicken in the seasoned flour, the egg wash, and then the bread-crumb mixture, coating each piece completely.

Heat the remaining 6 tablespoons oil in a large skillet over high heat. When the oil is hot, add the chicken breasts and sauté until golden brown, for about 2 1/2 minutes on the first side and 2 minutes on the second side.


This is another Emeril recipe that I can put my stamp of approval on. This is one of my favorite chicken breast recipes and is a family favorite.