Paneed veal & fettucini

Yield: 6 Servings

Ingredients:

4 qt Hot water
2 tb Vegetable oil
1 tb Salt
3/4 lb Fresh fettucini (1/2 lb dry)
1/2 lb Unsalted butter
2 1/2 c Heavy cream
1/2 ts Cayenne pepper
3/4 c + 4 tsp. Parmesan cheese
1 3/4 c Very fine dry bread crumbs
1 1/2 tb Minced fresh parsley
1 1/2 tb Olive oil
3/4 ts White pepper
1/2 ts Onion powder
1/2 ts Garlic powder
3 Eggs
6 4 oz slices white veal (note Vegetable oil for pan frying NOTE: You will need 6
3-1/2 to 4 ounce slices of baby white veal

Instructions:

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 readdds a rolling boil add small amounts of fettucini at a time to the pot breaking up oil patches as you drop it in. Return to boiling and cook oncovered 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 spagheti spoon to left fettucini out of the water by spoonfruls 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 fettucini. 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 nmixture 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 skillett. 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 fettucini 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 fettucini onto a large fork and lift onto the plate; Top the fettucini with additional sauce from the skillet. From Paul Prudhomme's Louisiana Kitchen