Sixty-One Panneed Veal With Fettuccine

Recipe Ingredients

4		Veal cutlets - (2 1/2 oz ea)
1 tablespoon	15ml	Emeril's Essence - see * Note
1		Egg - slightly beaten with
2 tablespoons	30ml	Milk - for dipping veal
26		Saltine crackers - finely crumbled
1/4 cup	59ml	Vegetable oil
1/2 lb	227g / 8oz	Fresh fettuccine pasta
2/3 cup	157ml	Heavy cream
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped chives
1 tablespoon	15ml	Parmigiano-Reggiano cheese block - for grating (small)
		Couple of long breadsticks

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

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 Emeril's 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 re-season 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.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2300 broadcast 02-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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