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How To make Paneed Veal and Fettucini
4 qt Hot water
2 T Vegetable oil
1 T Salt
3/4 lb Fresh fettucini (1/2 lb dry)
1/2 lb Unsalted butter
2 1/2 c Heavy cream
1/2 t Cayenne pepper
3/4 c + 4 tsp. Parmesan cheese
1 3/4 c Very fine dry bread crumbs
1 1/2 T Minced fresh parsley
1 1/2 T Olive oil
3/4 t White pepper
1/2 t Onion powder
1/2 t Garlic powder
3 Eggs
6 4 oz slices white veal (note
Vegetable oil for pan frying NOTE: You will need 6, 3-1/2 to 4 ounce slices of baby white veal, pounded thin for this recipe. Place the water, the 2 tablespoons oil and the salt in a large pot over high heat; cover and bring to a boil. when water readdds a rolling boil, add small amounts of fettucini at a time to the pot, breaking up oil patches as you drop it in. Return to boiling and cook oncovered to al dente stage (about 3 minutes if fresh pasta, 7 minutes if dry); do not overcook. during this cooking time, use a wooden or spagheti spoon to left fettucini out of the water by spoonfruls and shake strands back into the water. (It may be an old wives' tale, but this procedure seems to enhance the pasta's texture.) Then immediately drain in a colander and stop its cooking by running cold water over strands (if you used dry pasta, first rinse with hot water to wash off starch); after it has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss fettucini. set aside still in the colander. Melt the butter in a large skillet over medium-low heat; add the cream and cayenne pepper. Turn the heat to medium-high. with a metal whisk whip the cream nmixture constantly as it comes to a boil. the reduce heat and simmer until the sauce has reduced some and thickened enough to coat a spoon well, about 7 to 8 minutes, whisking constantly. Remove from heat and gradually add 3/4 cup of the parmesan, whisking until cheese is melted. Set aside. Heat 6 large serving plates in a 250F oven. In a shallow pan (cake and pie pans work well) combine the bread crumbs, parsley, olive oil, white pepper, onion and garlic;, mix well. In a separate pan beat the eggs well, then beat in the remaining 4 teaspoons Parmesan. Soak the veal in the egg mixture for at least 5 minutes, being sure to coat it thoroughly. Meanwhile, heat 1/4 inch oil to about 400F in a large skillett. Then, just before frying, dredge veal in the bread crumbs, coating well and pressing the crumbs in with your hands; shake off any excess. Fry the veal in the hot oil until golden brown, about 1 minute per side. Do not crowd. (Change the oil mid-way through frying if the crumbs in the bottom start to burn.) Remove veal to a large platter and set aside. Reheat the cheese sauce over medium-high heat, whisking frequently. (NOTE: If butter starts separating from the sauce, whisk in about 1 tablespoon cream or water.) Add the fettucini and loss until tho9roughly coated and heated through, about 1 minute. Remove from heat and serve immediately. To serve, place a piece of veal on each heated serving plate. roll each portion of fettucini onto a large fork and lift onto the plate; Top the fettucini with additional sauce from the skillet. From Paul Prudhomme's Louisiana Kitchen
How To make Paneed Veal and Fettucini's Videos
Veal pizzaiola
Annibale Todesca of The Colosseum shows how to make this tasty meal with homemade fettuccine. Subscribe to WMUR on YouTube now:
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Chicken Fettuccine Alfredo Recipe - Easy Dinner
Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is feel-good comfort food - so creamy but light! Serve it for lunch or dinner.
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????Ingredients for Chicken Fettuccine Alfredo:
►2 lbs Chicken Breast
►3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
►1 lb white mushrooms thickly sliced
►1 small onion finely chopped
►3 cloves garlic minced
►3 1/2 cups half and a half *
►1/4 cup parsley, finely chopped, plus more for garnish
►1 tsp sea salt or to taste, plus more for pasta water
►1/4 tsp black pepper or to taste
►3 Tbsp olive oil divided
►1 Tbsp butter
*To substitute half and half, use equal parts of milk and heavy cream
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Veal Marsala (Scaloppine al Marsala)
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(All Recipes have step by step photos)
Veal Marsala is an Italian-American classic, veal cutlets in a rich and flavourful sauce made with Marsala wine, mushrooms and parsley. Super comforting and easy to make, serve it with mashed potatoes and green beans.
Ingredients
8 veal cutlets
¼ cup flour for dredging
2 tbsp butter 30g
2.5 cups Crimini mushrooms sliced (170g) aka chestnut mushrooms UK
2 cloves garlic finely chopped
1.5 cups chicken stock low sodium (375ml)
½ cup Marsala wine 125ml
1-2 tbsp fresh parsley finely chopped
2-3 tbsp olive oil
Salt and pepper
Instructions
Season the veal with salt and pepper and slightly press it in so it sticks. Sprinkle the flour on a plate and dredge each piece of veal in the flour until lightly coated, shake off any excess.
Heat the olive oil in a large skillet or frying pan and fry the veal for 1 minute on each side until browned and cooked through, you’ll need to do this in batches and add more oil as needed. Remove from the pan and set aside on a plate.
Add the butter to the pan, once melted add the mushrooms and sprinkle with a little salt. Fry the mushrooms for around 5-7 minutes until the excess moisture has been released and they start to cook down.
Add the garlic and fry for 1 more minute. Add the marsala and let it simmer until the liquid has reduced by half. Add 1.5 cups (375ml) of chicken stock.
Simmer the sauce for 5-7 minutes until it starts to thicken. Add the veal back into the pan to warm through.
Serve the veal with a sprinkling of freshly chopped parsley.
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