Grillades Breaded

Grillades Panees

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Round of Veal
  • A Tablespoonful of Lard
  • A Beaten Egg


The round of the veal is always used for this. Cut the Veal into squares of about four inches; season well with salt, pepper and Cayenne. Beat an egg well and take each Grillade and soak it well in the egg, and then roll in bread crumbs, grated. Have ready a pan of boiling grease, sufficient for the Grillades to swim in it; fry to a nice brown and serve very hot.