Veal Pannée

It may be safe to say that there is no known food that tastes bad pannéed, or coated with bread crumbs, New Orleans style. Pannéed veal, which everyone in New Orleans grew up eating, is so easy to prepare that it must have brightened the hearts of chefs and restaurateurs when it became popular in restaurants in the late 1970s. (Before that, strangely, it was almost never seen on a menu.) I personally prefer pannéed pork, but the technique is the same for both types of meat.