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    You are in: Home / Recipes / Panéed Veal Fettuccine (Creole) Recipe
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    Panéed Veal Fettuccine (Creole)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    littleturtle's Note:

    Pan fried, breaded veal with creole seasonings in a rich, cream sauce served over fettucini.

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    Units: US | Metric


    Cream Sauce

    Breaded Veal


    1. 1
      In a large pot, add oil and salt to water, and bring to a rolling boil.
    2. 2
      Add fettucini a little at a time, breaking up the oil patches as you drop it inches.
    3. 3
      Return to a boil and cook until al dente (3 minutes for fresh or 7 minutes for dry).
    4. 4
      Drain, and rinse with hot water, then cold for dry fettucine or just cold water for fresh.
    5. 5
      Allow to cool 2-3 minutes, then coat your hands with vegetable oil and toss the fettucine.
    6. 6
      Set aside.
    7. 7
      In a large skillet melt the butter over med-low heat.
    8. 8
      Sauté garlic for 2-3 minutes.
    9. 9
      Add the cream and cayenne pepper, and turn heat up to med-high.
    10. 10
      Whisk constantly as the mixture comes to a boil.
    11. 11
      Reduce heat to medium and slowly add the cream cheese, stirring constantly.
    12. 12
      Let mixture simmer until reduced a little and thick (7-8 minutes), whisking constantly.
    13. 13
      Remove from heat, and gradually add 3/4 cup Parmesan cheese, whisking until cheese is melted.
    14. 14
      Set aside.
    15. 15
      In a cake pan or other shallow pan, combine the bread crumbs, parsley, olive oil, white pepper, onion, and garlic; mix well.
    16. 16
      In another pan, beat the eggs, then beat in the Parmesan cheese.
    17. 17
      Soak the veal in the egg mixture for at least 5 minutes, making sure it is thoroughly coated.
    18. 18
      In a large skillet, heat 1/4" vegetable oil to 400°F.
    19. 19
      Just before frying, dredge veal in bread crumbs (press crumbs in with your hands and shake off excess).
    20. 20
      Fry veal in hot oil until golden brown (about 1 minute per side).
    21. 21
      Do not crowd pieces together and change the oil if the crumbs in the bottom start burning.
    22. 22
      Remove veal from pan and set aside (keep warm).
    23. 23
      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).
    24. 24
      Add the fettucini and toss until pasta is thoroughly coated (1 minute).
    25. 25
      Remove from heat and immediately serve fettucini with veal.

    Ratings & Reviews:


    Nutritional Facts for Panéed Veal Fettuccine (Creole)

    Serving Size: 1 (992 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1158.6
    Calories from Fat 781
    Total Fat 86.8 g
    Saturated Fat 47.9 g
    Cholesterol 444.4 mg
    Sodium 1763.4 mg
    Total Carbohydrate 53.6 g
    Dietary Fiber 2.8 g
    Sugars 3.2 g
    Protein 41.4 g

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