NOTE: You will need 6, 3-1/2 to 4 ounce slices of baby white veal, pounded thin for this recipe.
Place the water, the 2 tablespoons oil and the salt in a large pot over high heat; cover and bring to a boil. When water reaches a rolling boil, add small amounts of fettuccini at a time to the pot, breaking up oil patches as you drop it in. Return to boiling and cook uncovered to al dente stage (about 3 minutes if fresh pasta, 7 minutes if dry); do not overcook. During this cooking time, use a wooden or spaghetti spoon to left fettuccini out of the water by spoonfuls and shake strands back into the water. (It may be an old wives' tale, but this procedure seems to enhance the pasta's texture.)
Then immediately drain in a colander and stop its cooking by running cold water over strands (if you used dry pasta, first rinse with hot water to wash off starch); after it has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss fettuccini. Set aside still in the colander.
Melt the butter in a large skillet over medium-low heat; add the cream and cayenne pepper. Turn the heat to medium-high. With a metal whisk whip the cream mixture constantly as it comes to a boil. The reduce heat and simmer until the sauce has reduced some and thickened enough to coat a spoon well, about 7 to 8 minutes, whisking constantly. Remove from heat and gradually add 3/4 cup of the parmesan, whisking until cheese is melted. Set aside.
Heat 6 large serving plates in a 250F oven. In a shallow pan (cake and pie pans work well) combine the bread crumbs, parsley, olive oil, white pepper, onion and garlic;, mix well. In a separate pan beat the eggs well, then beat in the remaining 4 teaspoons Parmesan. Soak the veal in the egg mixture for at least 5 minutes, being sure to coat it thoroughly.
Meanwhile, heat 1/4 inch oil to about 400F in a large skillet. Then, just before frying, dredge veal in the bread crumbs, coating well and pressing the crumbs in with your hands; shake off any excess. Fry the veal in the hot oil until golden brown, about 1 minute per side. Do not crowd. (Change the oil mid-way through frying if the crumbs in the bottom start to burn.) Remove veal to a large platter and set aside.
Reheat the cheese sauce over medium-high heat, whisking frequently.
(NOTE: If butter starts separating from the sauce, whisk in about 1 tablespoon cream or water.)
Add the fettuccini and loss until tho9roughly coated and heated through, about 1 minute. Remove from heat and serve immediately. To serve, place a piece of veal on each heated serving plate. Roll each portion of fettuccini onto a large fork and lift onto the plate; Top the fettuccini with additional sauce from the skillet.
From Paul Prudhomme's Louisiana Kitchen