Veal & Fettuccine
is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here).
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
4 tsp. Parmesan cheese, grated
1 1/2 lbs. veal cutlets, sliced
Olive oil for frying
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.
a shallow pan, combine dry bread crumbs, chopped
parsley, olive oil, white pepper, onion powder,
and garlic powder; mix well.
a separate bowl, beat eggs and grated parmesan
cheese. Soak sliced veal in the egg mixture
for at least 5 minutes, coating evenly.
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
fettuccine according to package directions;
the cream sauce to the heat and add the fettuccine,
tossing until evenly coated. Place the veal
on top to serve.