Veal Carbonnade With Alfredo Style Pasta

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Gma2	1	Servings

INGREDIENTS

1/2	c	Vegetable oil
4		Double cut veal loin chops
		bone in 12-14 oz
		each butterflied
		and pounded 1/4
		inch thick
		Salt & pepper
2	c	Flour
2		Eggs, beaten with 2
		tablespoon milk
2	c	Breadcrumbs
2	T	Olive oil
1/2	lb	Ham, small diced
		Smithfield or any
		cured ham
2	T	Minced shallots
1	T	Chopped garlic
3/4	c	Fresh or frozen green peas
1	c	Heavy cream
1/2	lb	Fettucine pasta, cooked
		until tender
4	oz	Grated parmesan cheese
1	T	Finely chopped fresh parsley
		leaves

INSTRUCTIONS

Preheat the oven to 400 degrees. Divide the vegetable oil between to 2
large saute pans. Pre-heat the oil over medium heat. Season flour,  egg
wash and breadcrumbs with salt/pepper. Dredge each veal chop in  the
seasoned flour. Dip each chop in the egg wash, letting the excess  drip
off. And then, dredge each chop in the seasoned breadcrumbs,  coating
each side completely. Pan fry 2 chops in each pan until  golden, about
3-4 minutes on each side. Remove from the pan and drain  on paper
towels. Season with salt/pepper and place on parchment lined  baking
sheet and set-aside. In another large saute pan, heat olive  oil over
medium heat. When the oil is hot, add the ham. Saute for 2  minutes.
Add the shallots and garlicup Season with salt/pepper. Saute  for 1
minute. Add the peas and saute for another 2 minutes. (place  chops in
the oven and bake for 4 minutes.) Stir in the heavy cream to  the
ham/pea mixture. Season with salt/pepper. Bring the liquid up to  a
general boil, reduce the heat to medium low, and simmer for 4  minutes,
stirring occasionally. In a mixing bowl, toss cooked  fettucine with
cream mixture and 1/4 cup cheese. Season with  salt/pepper and toss
well. To serve, mound the pasta in the center of  4 large bowls. Place
the veal chops directly on top of the pasta and  sprinkle each with
remaining cheese. Garnish each bowl with parsley.  Yields 4 servings.
Converted by MC_Buster.  NOTES : From Chef and author Emeril Lagasse
Recipe by: Good Morning America  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 16215 Calories From Fat: 6185 Total Fat: 690.9g Cholesterol: 4954mg Sodium: 102802.5mg Potassium: 25039.4mg Carbohydrates: 384.3g Fiber: 22.4g Sugar: 26.5g Protein: 1980.5g