Veal recipes |
Paneed Veal and Fettucini |
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 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. 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 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 250°F 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 400°F 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. 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. |