Recipe - Paneed Veal And Fettucini

4 qt Hot water
2 tablespoon Vegetable oil
1 tablespoon Salt
Three fourths pound Fresh fettucini (One half pound dry)
One half pound Unsalted butter
2 One half cup Heavy cream
One half teaspoon Cayenne pepper
Three fourths cup + 4 tsp. Parmesan cheese
1 Three fourths cup Very fine dry bread crumbs
1 One half tablespoon Minced fresh parsley
1 One half tablespoon Olive oil
Three fourths teaspoon White pepper
One half teaspoon Onion powder
One half teaspoon Garlic powder
3 Eggs
6 4 ounce slices white veal (note
Vegetable oil for pan frying

NOTE: You will need 6, 3One half 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 mediumlow heat; add the cream and cayenne pepper. Turn the
heat to mediumhigh. 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 Three fourths 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 One fourth 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 midway 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 mediumhigh 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini