Total Time
45mins
Prep 15 mins
Cook 30 mins

When entertaining at home, I love to prepare dishes from restaurants that specialize in "fine dining"! This combination of shrimps & veal with egg noodles is from Guiseppe Schieda, the Evecutive Chef at Gatsby's in Toronto.

Ingredients Nutrition

Directions

  1. VEAL: Cut into 8 slices, pound very gently& dredge lightly through flour.
  2. Preheat a frying pan with oil until very hot.
  3. Saute both sides of each piece of veal very lightly, then remove from pan.
  4. Remove the oil& return the veal to the frying pan; add butter& when melted halfway, pour in the wine.
  5. Remove the pan from the heat- keep covered in warm oven until ready to assemble.
  6. SHRIMPS: Butterfly the shrimp, flour gently& shake off excess.
  7. Preheat another frying pan with oil, saute the shrimp very quickly, then add garlic& brandy.
  8. Add tomatoes, bring to a boil& boil for 30 seconds.
  9. Remove pan from heat- keep covered in warm oven until ready to assemble.
  10. SAUCE: Cut bacon in julienne strips& cook in another frying pan; when half cooked, add onions& saute.
  11. Drain excess fat from pan, add wine& cook until almost evaporated.
  12. Stir in cream& remove from heat- keep covered in warm oven until ready to assemble.
  13. NOODLES: Cook according to package directions until el dente.
  14. Drain well& combine with sauce.
  15. ASSEMBLY: Place all 3 pans on heat until food is heated but not overdone.
  16. Place veal on one side of individual plates& shrimp on the opposite side with noodles in the middle- or serve each dish in individual platters.