Melt butter in a large skillet over medium-lowheat; add cream and cayenne pepper. Raise the heat to medium-highand with a whisk whip the cream mixture constantly as it comesto a boil. Reduce the heat and simmer until the sauce has reducedand coats a spoon, about 7 to 8 minutes, whisking constantly.Remove from the heat and gradually add grated parmesan cheese;set aside.
In a shallow pan, combine dry bread crumbs,chopped parsley, olive oil, white pepper, onion powder, and garlicpowder; mix well.
In a separate bowl, beat eggs and gratedparmesan cheese. Soak sliced veal in the egg mixture for at least5 minutes, coating evenly.
Meanwhile, heat oil to about 400°F(205°C) in a large skillet. Dredge the veal in the breadcrumbs, coating well and pressing the crumbs in with your hands;shaking off any excess. Fry the veal in the hot oil until goldenbrown, about 1 minute per side.
Return the cream sauce to the heat andadd the cooked fettuccine, tossing until evenly coated. Placethe veal on top to serve.
Makes 6 servings.
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