is one of the recipes that has been provided by
Shirley Cline from San Francisco. (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 (or small clove minced
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.
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
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;
In a separate bowl, beat eggs and grated parmesan
sliced veal in the egg mixture for at least
5 minutes, coating evenly.
Meanwhile, heat oil to about 400° in a large
the veal in the bread crumbs, coating well and
pressing the crumbs in with your hands; shaking
off any excess.
the veal in the hot oil until golden brown,
about 1 minute per side.
fettuccine according to package directions;
the cream sauce to the heat and add the fettuccine,
tossing until evenly coated.
the veal on top to serve.