Paneed Chicken with Fettuccine

How to make Paneed Chicken with Fettuccine Recipe

4 SERVINGS

For the Seasoning Mix:
1/4 cup Ketchup
3 tablespoons Creole mustard
1 tablespoon White pepper
1 teaspoon Cayenne
2 teaspoons Garlic powder
1 teaspoon Paprika
1/2 teaspoon Thyme (dried)
1/4 teaspoon Sage (dried)
1/3 teaspoon Basil (dried)
4 Eggs
4 each Chicken breasts, boned, skinned, flattened evenly
1/3 cup Parmesan cheese, finely grated

For the Fettuccine:
2 cups Heavy cream
1/2 teaspoon Cayenne
1/2 cup Parmesan cheese, finely grated
8 ounces Fettuccine, fresh
2 cups Bread crumbs, fine, dry
As needed Vegetable oil, for pan-frying

Method:
Combine the ingredients for the seasoning mix in a small bowl and mix well.

Combine the eggs and Parmesan cheese; beat well.

Spread an even layer of the seasoning mix over both sides of the chicken, then soak the chicken for 15 to 30 minutes in the egg mixture.

While chicken soaks, line a sheet pan with paper towels.

Combine the cream and cayenne, bring to a boil, lower the heat, and reduce cream by half, or until it coats the back of a spoon (nappe´).

Remove cream from heat and gradually add the Parmesan, whipping until the cheese is melted; set aside.

Cook the fettuccine in boiling water until al dente. Drain and cool; set aside.

In a large skillet, heat about 1/4 inch (.6 cm) of oil to at least 350°F (175°C).

Drain the excess egg mixture from the chicken, then dredge chicken pieces in the bread crumbs; press to obtain an even coating of crumbs, then shake off the excess.

Pan-fry in hot oil until golden brown; drain well on paper towels.

Reheat cream sauce, adding additional cream if necessary to achieve correct consistency.

Add the fettuccine and toss until thoroughly coated and hot.

Serve 1 portion of fettuccine with 1 serving of chicken.

Chef Tips:
This recipe has been adapted from the Chef Paul Prudhomme’s Louisian Kitchen cookbook. Paneed is New Orleans terminology for pan-frying. For the best panfried crust on meat or fish, the oil for frying should be just deep enough to come up the sides of the food but not to cover the top.This way the food is in contact with the pan bottom, which creates different levels of texture in the crust. It is essential that you do not overcrowd the pan.