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Sauteed Veal and Fettuccine recipe

Breaded and saut ed veal cutletsare served with fettuccine tossed with a spicy Parmesan creamsauce.

Recipe: Sauteed Veal andFettuccine

1/2 pound butter
2 1/2 cups heavy cream
1/2 teaspoon cayenne pepper
3/4 cup freshly grated Parmesan cheese
1 3/4 cups dry bread crumbs
1 1/2 tablespoons chopped flat-leaf parsley
1 1/2 tablespoons olive oil
3/4 teaspoon ground white pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3 large eggs
4 teaspoons freshly grated Parmesan cheese
1 1/2 pounds veal cutlets, sliced
1 1/2 vegetable cups oil8 ounces fettuccine, prepared accordingto package directions

  • 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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