Paneed beef with potatoes and zucchini

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by Frank Davis

wwltv.com

Posted on April 25, 2011 at 2:46 PM

Updated Monday, Jun 13 at 3:22 PM

8 thinly sliced, 4 to 5-inch diameter, round steaks
Frank Davis Beef Seasoning (as desired)
Sea salt and black pepper to taste
1/2 cup extra virgin olive oil +1/2 cup canola oil, mixed
1 pint liquid eggs, whipped
1/2 pint liquid egg whites, whipped
2 cups Italian-style bread crumbs
2 cups Panko Japanese bread crumbs
3/4 cup grated Parmesan Cheese

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The Potatoes
1/3 cup each butter + olive oil, mixed
1 dozen baby red potatoes, quartered
Sea salt and coarse-ground black pepper (as desired)
1/2 cup parsley, minced

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The Zucchini
1/3 cup each butter + olive oil mixture
2 cups onion and celery mirapoix blend
10 small zucchini, sliced
Frank Davis Vegetable Seasoning (as desired)
Sea salt and coarse ground black pepper to taste
1-1/2 cup shredded Parmesan cheese for topping

First, lay out the round steaks on the countertop on a sheet of waxed or parchment paper.

Then evenly and uniformly sprinkle them with the beef seasoning as well as the sea salt and black pepper and set them aside for a while.

In the meantime, combine the olive oil and the canola oil in a heavy 12-inch black cast iron skillet and gently bring it up to heat over a medium-high fire.

At this point, whip together in a large stainless steel or Pyrex glass bowl the liquid eggs and the liquid egg whites.

Then in a shallow baking pan evenly mix together the bread crumbs, the Panko crumbs, and the Parmesan cheese.

When you’re ready to eat, dip the seasoned steaks into the egg wash and immediately into the crumb mixture.

Now remove them to another sheet of waxed or parchment paper and allow them to “rest” for about 5 minutes.

This gives the coating time to adhere to the meat and prevents it from falling off in the hot oil.

When it’s time to cook, ease the rounds down into the black skillet and quickly fry them until a crusty, toasty coating forms.

That’s the proper technique for “paneeding “meat, New Orleans style.

Just stand by close and watch the meat as it fries. . .and don’t overcook it!

Overcooking will toughen the beef and dry it out.

Once the crust forms, the steak is done.

Paneed steak (or pork or chicken) is at its best when served piping hot right out the fryer!

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Chef’s Notes:

1—For best results, turn the steak over only once. If you flip it several times, the natural juices will be flung out of the meat.

2—When you remove the steaks from the oil, instead of draining them on paper towels or brown Kraft paper, drain them instead on a small-mesh baking rack. This will help the coating stay crispy and prevent it from becoming mushy.

3—You can assure tenderness in the steak if you either pound it out before frying, or if you use a pin tenderizer prior to dropping it into the eggwash.

5—Here’s a trick: To keep the rounds from curling up around the edges, take a sharp knife and slice about a half-inch slit through the outer edge in, say, three places.

This will permit the round to lay flat in the fry pan and it cooks.

The Brabant or Oven Seared Potatoes can be done one of two ways:

1) In a skillet until browned; or on a baking sheet in a 450-degree oven until seared (turning once with a spatula).

Regardless of how you prepare them, first mix the quarters with the butter and olive oil.

Salt them after they are done. The parsley is nothing but mere garnish.

The Zucchini are done first by slicing them in medallions about a half-inch or more thick and dropping them into a heavy, 12-inch, non-stick skillet with a mixture of butter and olive oil (in which the onions and celery have been caramelized beforehand).

Then when the “zuchs” begin to scorch around the edges (no—they are not peeled), transfer them to a shallow glass baking dish, season them evenly with the Frank Davis Vegetable Seasoning and sea salt and black pepper, and top the dish with the shredded Parmesan cheese.

All that’s left is to cover the top uniformly with the shredded Parmesan and bake the pan in a 425 degree oven until beautifully golden brown.

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