Paneed Veal And Fettucini
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Paneed Veal And Fettucini
  Veal    Cajun  
Last updated 6/12/2012 12:58:04 AM. Recipe ID 20764. Report a problem with this recipe.
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      Title: Paneed veal and fettucini
 Categories: Cajun, Main dish, Meats
      Yield: 6 servings
 
      4 qt Hot water
      2 T  Vegetable oil
      1 T  Salt
    3/4 lb Fresh fettucini (1/2 lb dry)
    1/2 lb Unsalted butter
  2 1/2 c  Heavy cream
    1/2 t  Cayenne pepper
    3/4 c  + 4 tsp. Parmesan cheese
  1 3/4 c  Very fine dry bread crumbs
  1 1/2 T  Minced fresh parsley
  1 1/2 T  Olive oil
    3/4 t  White pepper
    1/2 t  Onion powder
    1/2 t  Garlic powder
      3 ea Eggs
      6 ea 4 oz slices white veal (note
      1 x  Vegetable oil for pan frying
 
  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
 




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Recipe ID 20764 (Apr 03, 2005)

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