Side Pannel
Paneed Veal and Fettucini
Paneed Veal and Fettucini
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Main Dish, United States
Ingredients List
- 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
Directions
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 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
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
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