Paneed Veal & Fettuccine

Author: chefs-mate Cooking Method: Baking, Boiling, Frying, Stewing Cuisine: Cajun Courses: Main Courses

Difficulty: Advanced

Servings: 6 Calories: 1943.4

Description

This hearty dish combines tender, pounded veal cutlets coated in a seasoned egg and breadcrumb mixture, then pan-fried until golden and crisp. The veal is paired with fresh fettuccine tossed in a velvety, reduced cream and Parmesan sauce infused with a hint of cayenne. The result is a luxurious balance of textures: the crunch of the crust, the softness of the pasta, and the richness of the sauce. Perfect for a special weeknight dinner or a comforting weekend meal, this recipe brings bold, home-style flavors to your table with minimal fuss.

Directions

Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of vegetable oil and 1 tablespoon of salt.
Add the fresh fettuccine to the boiling water, breaking it up slightly if necessary. Cook until al dente (about 3 minutes for fresh, 7 minutes for dry).
Using a slotted spoon, lift the pasta out and shake it back into the water a few times to enhance texture, then drain in a colander.
Rinse the pasta with cold water to stop cooking (or hot water if using dry pasta to remove starch). Let cool for 2-3 minutes, then toss with a liberal amount of vegetable oil to prevent sticking. Set aside.
In a large skillet, melt 1/2 pound of unsalted butter over medium-low heat. Add 2 1/2 cups of heavy cream and 1/2 teaspoon of cayenne pepper.
Increase heat to medium-high and whisk constantly until the mixture comes to a boil. Reduce heat and simmer for 7-8 minutes, whisking constantly, until the sauce thickens enough to coat a spoon.
Remove the sauce from heat and gradually whisk in 3/4 cup of Parmesan cheese until melted and smooth. Set aside.
Preheat your oven to 250F (121C) and place 6 large serving plates inside to warm.
In a shallow dish, combine 1 3/4 cups of fine dry bread crumbs, 1 1/2 tablespoons of minced fresh parsley, 1 1/2 tablespoons of olive oil, 3/4 teaspoon white pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder. Mix well.
In a separate shallow dish, beat 3 eggs well and mix in the remaining 4 teaspoons of Parmesan cheese.
Pound 6 slices of white veal (about 3.5 to 4 ounces each) until thin. Soak the veal slices in the egg mixture for at least 5 minutes, ensuring they are thoroughly coated.
Heat 1/4 inch of oil to about 400F (204C) in a large skillet.
Just before frying, dredge the egg-soaked veal in the breadcrumb mixture, pressing firmly to adhere. Shake off excess crumbs.
Fry the veal in the hot oil until golden brown, about 1 minute per side. Do not crowd the pan; change the oil if crumbs begin to burn. Transfer finished cutlets to a platter and keep warm.
Reheat the cheese sauce over medium-high heat, whisking frequently. If the butter separates, whisk in 1 tablespoon of cream or water.
Add the prepared fettuccine to the sauce and toss until thoroughly coated and heated through, about 1 minute.
Remove from heat. Place a piece of veal on each heated plate, then roll portions of sauced fettuccine onto a fork and place on top. Top with additional sauce from the skillet and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1943.4kcal

% Daily Value *
Total Fat 143.1g221%
Saturated Fat 77.1g386%
Cholesterol 588.0mg196%
Sodium 16140.1mg673%
Total Carbohydrate 87.6g30%
Dietary Fiber 8.0g32%
Sugars 5.3g
Protein 77.6g156%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Paneed Veal & Fettuccine