Sixty-One Panneed Veal with Fettuccine
- 4 veal cutlets, 2 1/2 ounces each
- 1 tablespoon Essence, recipe follows
- 1 egg, slightly beaten with 2 tablespoons milk, in a shallow bowl for dipping with veal
- 26 saltine crackers, finely crumbled in a blender or food processor
- 1/4 cup vegetable oil
- 1/2 pound fresh fettuccine pasta
- 2/3 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano cheese
- Salt and black pepper
- 2 tablespoons chopped chives
- 1 small block of Parmigiano-Reggiano cheese for grating
- Couple of long breadsticks
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
In a small stock pot, heat salted water with 1 tablespoon olive oil. For the veal: Wrap each piece of veal with plastic wrap and pound with a meat mallet until very thin. Season with Essence. Combine the crackers and Essence together. Dip the veal in the egg mixture, letting any excess drip off. Place the veal in the cracker breading, coating each side completely. In a saute pan, heat the oil. When the pan is smoking hot, add the veal. Pan-fry for 3 minutes or until golden brown, flip over and continue frying until golden brown.
For the sauce: In a large saute pan, over high heat, add the heavy cream, salt and pepper. Let the cream reduce until bubbly and thick. Drop the pasta in the boiling water and cook until tender, about 2 to 3 minutes. Drain the pasta and add directly to the reduced cream. Add the cheese and reseason with salt and pepper. Remove the veal and place on a paper-lined plate. Season with Essence. To assemble, using a small pair of tongs, make several nests of the pasta and place in the center of a large platter. Spoon the remaining sauce over the pasta. Place the veal directly on top of the pasta. Garnish with chopped chives, Essence and hand grated Parmigiano-Reggiano cheese.Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Thank you! your flag was submitted.