*  Exported from  MasterCook  *
                         PANEED VEAL AND FETTUCINI
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cajun                            Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       qt           Hot water
    2       T            Vegetable oil
    1       T            Salt
      3/4   lb           Fresh fettucini (1/2 lb dry)
      1/2   lb           Unsalted butter
    2 1/2   c            Heavy cream
      1/2   t            Cayenne pepper
      3/4   c            + 4 tsp. Parmesan cheese
    1 3/4   c            Very fine dry bread crumbs
    1 1/2   T            Minced fresh parsley
    1 1/2   T            Olive oil
      3/4   t            White pepper
      1/2   t            Onion powder
      1/2   t            Garlic powder
    3                    Eggs
    6                    4 oz slices white veal (note
                         Vegetable oil for pan frying
   NOTE:  You will need 6, 3-1/2 to 4 ounce slices of
   baby white veal, pounded thin for this recipe.
      Place the water, the 2 tablespoons oil and the salt
   in a large pot over high heat; cover and bring to a
   boil.  when water readdds 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 spagheti
   spoon to left fettucini out of the water by spoonfruls
   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.  the 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 250F 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 teaspoons
   Parmesan.  Soak the veal in the egg mixture for at
   least 5 minutes, being sure to coat it thoroughly.
    Meanwhile, heat 1/4 inch oil to about 400F in a large
   skillett.  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
   tablespoon 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. From Paul Prudhomme’s Louisiana Kitchen
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