Ingredients Jump to Instructions ↓

  1. 1/2 pound butter

  2. 2 1/2 cups heavy cream

  3. 1/2 teaspoon cayenne pepper

  4. 3/4 cup freshly grated Parmesan cheese

  5. 1 3/4 cups dry bread crumbs

  6. 1 1/2 tablespoons chopped flat-leaf parsley

  7. 1 1/2 tablespoons olive oil

  8. 3/4 teaspoon ground white pepper

  9. 1/2 teaspoon onion powder

  10. 1/2 teaspoon garlic powder

  11. 3 large eggs

  12. 4 teaspoons freshly grated Parmesan cheese

  13. 1 1/2 pounds veal cutlets, sliced

  14. 1 1/2 vegetable cups oil

  15. 8 ounces fettuccine, prepared according to package directions

Instructions Jump to Ingredients ↑

  1. 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 to 8 minutes, whisking constantly. Remove from the heat and gradually add grated parmesan cheese; set aside.

  2. In a shallow pan, combine dry bread crumbs, chopped parsley, olive oil, white pepper, onion powder, and garlic powder; mix well.

  3. In a separate bowl, beat eggs and grated parmesan cheese. Soak sliced veal in the egg mixture for at least 5 minutes, coating evenly.

  4. Meanwhile, heat oil to about 400°F (205°C) 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.

  5. Return the cream sauce to the heat and add the cooked fettuccine, tossing until evenly coated. Place the veal on top to serve.


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