Recipe - Veal Carbonnade With Alfredo Style Pasta

FOR VEAL
One half cup Vegetable oil
4 Double cut veal loin chops;
bone in (1214 oz
; each), butterflied
; and pounded 1/4
; inch thick
Salt & pepper
2 cup Flour
2 Eggs; beaten with 2
; tablespoon milk
2 cup Breadcrumbs

FOR PASTA
2 tablespoon Olive oil
One half pound Ham; small minced
; (Smithfield or any
; cured ham)
2 tablespoon Minced shallots
1 tablespoon Chopped garlic
Three fourths cup Fresh or frozen green peas
1 cup Heavy cream
One half pound Fettucine pasta; cooked
until tender
4 ounce Grated parmesan cheese
1 tablespoon Finely chopped fresh parsley
leaves

1. Preheat the oven to 400 degrees.

2. Divide the vegetable oil between to 2 large saute pans. Preheat the oil
over medium heat.

3. Season flour, egg wash and breadcrumbs with salt/pepper.

4. Dredge each veal chop in the seasoned flour. Dip each chop in the egg
wash, letting the excess drip off. And then, dredge each chop in the
seasoned breadcrumbs, coating each side completely.

5. Pan fry 2 chops in each pan until golden, about 34 minutes on each
side.

6. Remove from the pan and drain on paper towels. Season with salt/pepper
and place on parchment lined baking sheet and setaside.

7. In another large saute pan, heat olive oil over medium heat. When the
oil is hot, add the ham. Saute for 2 minutes. Add the shallots and garlicup
Season with salt/pepper. Saute for 1 minute. Add the peas and saute for
another 2 minutes. (place chops in the oven and bake for 4 minutes.)

8. Stir in the heavy cream to the ham/pea mixture. Season with salt/pepper.
Bring the liquid up to a general boil, reduce the heat to medium low, and
simmer for 4 minutes, stirring occasionally.

9. In a mixing bowl, toss cooked fettucine with cream mixture and One fourth cup
cheese. Season with salt/pepper and toss well.

10. To serve, mound the pasta in the center of 4 large bowls. Place the
veal chops directly on top of the pasta and sprinkle each with remaining
cheese. Garnish each bowl with parsley.

Yields 4