INGREDIENTS

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 755
Calories From Fat: 574
Total Fat: 65.1g
Cholesterol: 254.4mg
Sodium: 1594.3mg
Potassium: 162.8mg
Carbohydrates: 31.8g
Fiber: 2.4g
Sugar: 2.2g
Protein: 12.8g