Recipe: Paneed Veal and fettucini

Title: Paneed Veal and fettucini
Categories: Cajun Main dish Meats
Servings: 6

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 ea Eggs
6 ea 4 oz slices white veal (note
1 x 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