Recipe - Sixty-One Panneed Veal With Fettuccine

4 Veal cutlets; 2 One half ounces
each
1 tablespoon Essence
1 Egg; slightly beaten with 2
tablespoons milk, in a
shallow bowl for dipping
with veal
26 Saltine crackers; finely
crumbled in a blender or
food processor
One fourth cup Vegetable oil
One half pound Fresh fettuccine pasta
2/3 cup Heavy cream
One half cup Grated Parmesan Reggiano
Cheese
Salt and black pepper
2 tablespoon Chopped chives
1 small Block of Parmesan Reggiano
Cheese for grating
Couple of long breadsticks

ESSENCE OF EMERIL SHOW #EE2300

In a small stock pot, heat salted water with 1 tablespoon olive oil. For
the veal: Wrap each piece of veal with plastic wrap and pound with a meat
mallet until very thin. Season with Essence. Combine the crackers and
Essence together. Dip the veal in the egg mixture, letting any excess drip
off. Place the veal in the cracker breading, coating each side completely.
In a saute pan, heat the oil. When the pan is smoking hot, add the veal.
Panfry for 3 minutes or until golden brown, flip over and continue frying
until golden brown.

For the sauce: In a large saute pan, over high heat, add the heavy cream,
salt and pepper. Let the cream reduce until bubbly and thick. Drop the
pasta in the boiling water and cook until tender, about 23 minutes. Drain
the pasta and add directly to the reduced cream. Add the cheese and
reseason with salt and pepper. Remove the veal and place on a paperlined
plate. Season with Essence.

To assemble, using a small pair of tongs, make several nests of the pasta
and place in the center of a large platter. Spoon the remaining sauce over
the pasta. Place the veal directly on top of the pasta. Garnish with
chopped chives, Essence and hand grated Parmesan Reggiano Cheese.

Yield: 2 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 25, 1998