Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. PANEED VEAL AND FETTUCINI

  3. 6 Preparation Time :

  4. Categories : Cajun Main dish

  5. Meats

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 4 qt Hot water

  8. 2 T Vegetable oil

  9. 1 T Salt

  10. 3/4 lb Fresh fettucini (1/2 lb dry)

  11. 1/2 lb Unsalted butter

  12. 2 1/2 c Heavy cream

  13. 1/2 t Cayenne pepper

  14. 3/4 c

  15. 4 tsp. Parmesan cheese

  16. 1 3/4 c Very fine dry bread crumbs

  17. 1 1/2 T Minced fresh parsley

  18. 1 1/2 T Olive oil

  19. 3/4 t White pepper

  20. 1/2 t Onion powder

  21. 1/2 t Garlic powder

  22. 3 Eggs

  23. 6 4 oz slices white veal

  24. Vegetable oil for pan frying

  25. 6, 3-1/2 to 4 ounce slices of

  26. baby white veal, pounded thin for this recipe.

  27. Place the water, the 2 tablespoons oil and the salt

  28. in a large pot over high heat; cover and bring to a

  29. boil. when water readdds a rolling boil, add small

  30. amounts of fettucini at a time to the pot, breaking up

  31. oil patches as you drop it in. Return to boiling and 3 minutes if

  32. 7 minutes if dry

  33. during this cooking time, use a wooden or spagheti

  34. spoon to left fettucini out of the water by spoonfruls

  35. and shake strands back into the water. (It may be an

  36. old wives' tale, but this procedure seems to enhance

  37. the pasta's texture.) Then immediately drain in a

  38. colander and stop its cooking by running cold water

  39. over strands (if you used dry pasta, first rinse with

  40. hot water to wash off starch); after it has cooled

  41. 2 to 3 minutes, pour a liberal

  42. amount of vegetable oil in your hands and toss

  43. fettucini. set aside still in the colander. Melt

  44. the butter in a large skillet over medium-low heat;

  45. add the cream and cayenne pepper. Turn the heat to

  46. medium-high. with a metal whisk whip the cream

  47. nmixture constantly as it comes to a boil. the reduce

  48. heat and simmer until the sauce has reduced some and 7 to

  49. minutes, whisking constantly. Remove from heat and gradually add 3/4 cup of the parmesan, whisking until

  50. cheese is melted. Set aside.

  51. 6 large serving plates in a

  52. 250F oven.

  53. In a shallow pan (cake and pie pans work well) combine

  54. the bread crumbs, parsley, olive oil, white pepper,

  55. onion and garlic;, mix well. In a separate pan beat

  56. the eggs well, then beat in the remaining 4 teaspoons

  57. Parmesan. Soak the veal in the egg mixture for at

  58. least 5 minutes, being sure to coat it thoroughly.

  59. 1/4 inch oil to about 400F in a large

  60. skillett. Then, just before frying, dredge veal in

  61. the bread crumbs, coating well and pressing the crumbs

  62. in with your hands; shake off any excess. Fry the

  63. veal in the hot oil until golden brown, about 1 minute

  64. per side. Do not crowd. (Change the oil mid-way

  65. through frying if the crumbs in the bottom start to

  66. burn.) Remove veal to a large platter and set aside.

  67. Reheat the cheese sauce over medium-high heat,

  68. whisking frequently. (NOTE: If butter starts

  69. separating from the sauce, whisk in about 1

  70. tablespoon cream or water.) Add the fettucini and loss until tho9roughly coated and heated through,

  71. about 1 minute. Remove from heat and serve

  72. immediately. To serve, place a piece of veal on

  73. each heated serving plate. roll each portion of

  74. fettucini onto a large fork and lift onto the plate;

  75. Top the fettucini with additional sauce from the

  76. skillet. From Paul Prudhomme's Louisiana Kitchen - - - - - - - - - - - - - - - - - -

Comments

882,796
Send feedback