Recipe By : Paul Prudhomme's Louisiana Kitchen
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main dish
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 qt Water -- hot
2 tb Vegetable oil
1 tb Salt
3/4 lb Fresh fettucini (1/2 lb dry)
1/2 lb Unsalted butter
2 1/2 c Heavy cream
1/2 ts Cayenne pepper
3/4 c Parmesan cheese -- +4 ts
1 3/4 c Very fine dry bread crumbs
1 1/2 tb Fresh parsley -- minced
1 1/2 tb Olive oil
3/4 ts White pepper
1/2 ts Onion powder
1/2 ts Garlic powder
3 Eggs
6 sl White veal *
Vegetable oil for pan frying
* You will need six 3-1/2 to 4 oz slices of baby white veal,
pounded thin for this recipe.
Place the water, the 2 tb oil and the salt in a large pot over high
heat; cover and bring to a boil. When water reaches a rolling
boil, add small amounts of fettucini at a time to the pot, breaking
up oil patches as you drop it in. Return to boiling and cook
oncovered to al dente stage (about 3 minutes if fresh pasta,
7 minutes if dry); do not overcook.
During this cooking time, use a wooden or spaghetti spoon to left
fettucini out of the water by spoonfuls and shake strands back into
the water. (It may be an old wives' tale, but this procedure seems
to enhance the pasta's texture.) Then immediately drain in a
colander and stop its cooking by running cold water over strands
(if you used dry pasta, first rinse with hot water to wash off
starch); after it has cooled thoroughly, about 2 to 3 minutes, pour
a liberal amount of vegetable oil in your hands and toss fettucini.
set aside still in the colander.
Melt the butter in a large skillet over medium-low heat; add the
cream and cayenne pepper. Turn the heat to medium-high. With a
metal whisk whip the cream nmixture constantly as it comes to a
boil. Reduce heat and simmer until the sauce has reduced some and
thickened enough to coat a spoon well, about 7 to 8 minutes,
whisking constantly. Remove from heat and gradually add 3/4 cup of
the parmesan, whisking until cheese is melted. Set aside.
Heat 6 large serving plates in a 250 F oven. In a shallow pan
(cake and pie pans work well) combine the bread crumbs, parsley,
olive oil, white pepper, onion and garlic; mix well. In a separate
pan beat the eggs well, then beat in the remaining 4 ts Parmesan.
Soak the veal in the egg mixture for at least 5 minutes, being sure
to coat it thoroughly.
Meanwhile, heat 1/4" oil to about 400 F in a large skillet. Then,
just before frying, dredge veal in the bread crumbs, coating well
and pressing the crumbs in with your hands; shake off any excess.
Fry the veal in the hot oil until golden brown, about 1 minute per
side. Do not crowd. (Change the oil mid-way through frying if the
crumbs in the bottom start to burn.) Remove veal to a large
platter and set aside.
Reheat the cheese sauce over medium-high heat, whisking frequently.
(Note: If butter starts separating from the sauce, whisk in about
1 tb cream or water.)
Add the fettucini and loss until tho9roughly coated and heated
through, about 1 minute. Remove from heat and serve immediately.
To serve, place a piece of veal on each heated serving plate. Roll
each portion of fettucini onto a large fork and lift onto the
plate. Top the fettucini with additional sauce from the skillet.
