Panéed Veal Fettuccine Creole Recipes

PANéED VEAL FETTUCCINE (CREOLE)

Steps:

• In a large pot, add oil and salt to water, and bring to a rolling boil.
• Add fettucini a little at a time, breaking up the oil patches as you drop it inches.
• Return to a boil and cook until al dente (3 minutes for fresh or 7 minutes for dry).
• Drain, and rinse with hot water, then cold for dry fettucine or just cold water for fresh.
• Allow to cool 2-3 minutes, then coat your hands with vegetable oil and toss the fettucine.
• Set aside.
• In a large skillet melt the butter over med-low heat.
• Sauté garlic for 2-3 minutes.
• Add the cream and cayenne pepper, and turn heat up to med-high.
• Whisk constantly as the mixture comes to a boil.
• Reduce heat to medium and slowly add the cream cheese, stirring constantly.
• Let mixture simmer until reduced a little and thick (7-8 minutes), whisking constantly.
• Remove from heat, and gradually add 3/4 cup Parmesan cheese, whisking until cheese is melted.
• Set aside.
• In a cake pan or other shallow pan, combine the bread crumbs, parsley, olive oil, white pepper, onion, and garlic; mix well.
• In another pan, beat the eggs, then beat in the Parmesan cheese.
• Soak the veal in the egg mixture for at least 5 minutes, making sure it is thoroughly coated.
• In a large skillet, heat 1/4" vegetable oil to 400°F.
• Just before frying, dredge veal in bread crumbs (press crumbs in with your hands and shake off excess).
• Fry veal in hot oil until golden brown (about 1 minute per side).
• Do not crowd pieces together and change the oil if the crumbs in the bottom start burning.
• Remove veal from pan and set aside (keep warm).
• Reheat the cheese sauce over med-high heat, whisking frequently (if the butter starts to seperate from the sauce, whisk in a tablespoon of milk).
• Add the fettucini and toss until pasta is thoroughly coated (1 minute).
• Remove from heat and immediately serve fettucini with veal.

PANEED VEAL WITH FRIED LEMON SLICES

Steps:

• In a shallow baking dish whisk together eggs and water and in a large shallow baking dish stir together bread crumbs, zest, thyme, and salt and pepper to taste. Dip cutlets, 1 at a time, into egg mixture, letting excess drip off, and dredge in bread crumb mixture, pressing lightly until mixture adheres. Transfer cutlets as coated to a large rack and let dry at room temperature at least 15 minutes and up to 30 minutes. Veal may be prepared up to this point 1 hour ahead and chilled, uncovered.
• Preheat oven to 225°F.
• In a deep heavy skillet (preferably cast-iron) heat 1 inch oil over moderately high heat until hot but not smoking. While oil is heating, dredge 4 lemon slices in flour, knocking off excess. Fry lemon slices, turning them occasionally, until golden, about 45 seconds. Transfer slices as fried with tongs to paper towels to drain briefly and arrange in one layer on another large rack set on a baking sheet. Coat and fry remaining 12 lemon slices in batches in same manner. (Carefully remove skillet from heat if necessary while coating slices to prevent oil from overheating.) Keep lemon slices, arranged in one layer, warm on baking sheet in oven.
• Remove any food particles in oil remaining in skillet with a slotted spoon and discard. Heat oil if necessary until hot but not smoking and fry cutlets, 1 at a time, turning them once, until golden and just cooked through, about 45 seconds, transferring with tongs to paper towels to drain briefly. Transfer veal to cleaned rack set on another baking sheet and keep warm in oven.