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Sautéed Veal & Fettuccine

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).


1/2 lb. fresh fettuccine
1/2 lb. butter
2 1/2 cups cream
1/2 tsp. cayenne pepper
3/4 cup fresh Parmesan cheese, grated
1 3/4 cups dry bread crumbs
1 1/2 Tblsp. parsley, chopped
1 1/2 Tblsp. olive oil
3/4 tsp. white pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
3 eggs
4 tsp. Parmesan cheese, grated
1 1/2 lbs. veal cutlets, sliced
Olive oil for frying

  • Melt butter in a large skillet over medium-low heat; add cream and cayenne pepper. Raise the heat to medium-high and with a whisk whip the cream mixture constantly as it comes to a boil. Reduce the heat and simmer until the sauce has reduced and coats a spoon, about 7 - 8 minutes, whisking constantly. Remove from the heat and gradually add grated parmesan cheese; set aside.
  • In a shallow pan, combine dry bread crumbs, chopped parsley, olive oil, white pepper, onion powder, and garlic powder; mix well.
  • In a separate bowl, beat eggs and grated parmesan cheese. Soak sliced veal in the egg mixture for at least 5 minutes, coating evenly.
  • Meanwhile, heat oil to about 400º in a large skillet. Dredge the veal in the bread crumbs, coating well and pressing the crumbs in with your hands; shaking off any excess. Fry the veal in the hot oil until golden brown, about 1 minute per side.
  • Prepare fettuccine according to package directions; drain.
  • Return the cream sauce to the heat and add the fettuccine, tossing until evenly coated. Place the veal on top to serve.

Serves 6

Shirley Cline