Panéed Veal Fettuccine (Creole)

READY IN: 40mins




  • 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.