Panéed Veal Fettuccine (creole)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 quarts hot water
• 1 tablespoon vegetable oil
• 1 tablespoon salt
• 1/2 lb dry fettuccine or 3/4 lb fresh fettuccine
• 1/2 lb unsalted butter
• 1 garlic clove, pressed
• 2 cups heavy cream
• 1/2 teaspoon cayenne pepper
• 3 ounces cream cheese, cubed
• 1/2 cup parmesan cheese, finely grated
• 1 3/4 cups very fine dry breadcrumbs
• 1 1/2 tablespoons fresh parsley, minced
• 1 1/2 tablespoons olive oil
• 3/4 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3 eggs
• 4 teaspoons parmesan cheese, finely grated
• 6 (4 ounce) boneless veal steaks, pounded thin
• vegetable oil (for pan frying)

Recipe

• 1 in a large pot, add oil and salt to water, and bring to a rolling boil.
• 2 add fettucini a little at a time, breaking up the oil patches as you drop it inches.
• 3 return to a boil and cook until al dente (3 minutes for fresh or 7 minutes for dry).
• 4 drain, and rinse with hot water, then cold for dry fettucine or just cold water for fresh.
• 5 allow to cool 2-3 minutes, then coat your hands with vegetable oil and toss the fettucine.
• 6 set aside.
• 7 in a large skillet melt the butter over med-low heat.
• 8 sauté garlic for 2-3 minutes.
• 9 add the cream and cayenne pepper, and turn heat up to med-high.
• 10 whisk constantly as the mixture comes to a boil.
• 11 reduce heat to medium and slowly add the cream cheese, stirring constantly.
• 12 let mixture simmer until reduced a little and thick (7-8 minutes), whisking constantly.
• 13 remove from heat, and gradually add 3/4 cup parmesan cheese, whisking until cheese is melted.
• 14 set aside.
• 15 in a cake pan or other shallow pan, combine the bread crumbs, parsley, olive oil, pepper, onion, and garlic; mix well.
• 16 in another pan, beat the eggs, then beat in the parmesan cheese.
• 17 soak the veal in the egg mixture for at least 5 minutes, making sure it is thoroughly coated.
• 18 in a large skillet, heat 1/4" vegetable oil to 400°f.
• 19 just before frying, dredge veal in bread crumbs (press crumbs in with your hands and shake off excess).
• 20 fry veal in hot oil until golden brown (about 1 minute per side).
• 21 do not crowd pieces together and change the oil if the crumbs in the bottom start burning.
• 22 remove veal from pan and set aside (keep warm).
• 23 reheat the cheese sauce over med-high heat, whisking frequently (if the butter starts to seperate from the sauce, whisk in a tablespoon of milk).
• 24 add the fettucini and toss until pasta is thoroughly coated (1 minute).
• 25 remove from heat and immediately serve fettucini with veal.