In New Orleans, “panéed” means coated with breadcrumbs, and the Cajun part comes from a spicy rub made from 2 Tbs each of tomato ketchup and Dijon grain mustard,
1 tsp each of white pepper and cayenne pepper and ½ tsp each of dried thyme and dried sage. Skin and debone chicken thighs and place between two sheets of cling film.
Beat out to a thin escalope with a meat mallet, then smear both sides with the rub mixture. Dip each escalope into beaten egg and then coat with panko breadcrumbs.
Chill in the refrigerator for an hour or so, before sautéing in oilve oil and butter for 5 minutes each side. Serve with fettucine Alfredo and roasted asparagus.
For the fettucine, simmer double cream with ½ tsp of cayenne pepper for a few minutes until it thickens, then stir in finely grated parmesan. Cook fettucine according
to the packet, drain and return to the pan, mixing in a splash of olive oil. Pour in the cheese sauce and mix well, adding a little of the cooking water to loosen if
it seems too thick. To roast the asparagus, snap off the woody ends and place on a baking tray. Sprinkle over olive oil, sea salt and grated parmesan and roast in a
180°C oven for about 15 minutes.