Panéed Veal And Fettucini
Makes 6 servings
Panéed‚ is just a south Louisiana term for quick pan frying--we use the method for thin pieces of many kinds of meat, as it preserves the flavor of the meat while still cooking it thoroughly.
Find this recipe and more in Chef Paul Prudhomme's Pure Magic.
4 quarts hot water
2 tablespoons vegetable oil
1 tablespoon salt
¾ pound fresh fettucini, or ½ pound dry
½ pound (2 sticks) unsalted butter
2½ cups heavy cream
2 tablespoons Chef Paul Prudhomme's Pork and Veal Magic® OR
¾ cup + 4 teaspoons finely grated Parmesan cheese (preferably imported), in all
1¾ cups very fine dry bread crumbs
1½ tablespoons minced fresh parsley
1½ tablespoons olive oil
6 (3½ - 4 ounce) slices of baby white veal, pounded thin
vegetable oil, for pan frying
how to prepare
Place the water, oil and salt in a large pot over high heat, cover and bring to a rolling boil. Add small amounts of fettucini at a time, breaking up the oil patches as you drop it in. Return to a boil and cook to "al dente" stage (about 3 minutes if using fresh pasta, 7 minutes if dry), but do not overcook. During this cooking time, use a wooden or spaghetti spoon to lift the fettucini out of the water by spoonfuls and shake strands back into the boiling water, a procedure that seems to enhance the pasta's texture. Immediately drain the fettucini in a colander and stop its cooking by running cold water over the strands. (If you use dry pasta, first rinse with hot water to wash off excess starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes, pour about 1 tablespoon of vegetable oil in your hands and gently rub the fettucini until it's well coated with oil. Set aside still in the colander.
Melt the butter in a large skillet over medium-low heat. Add the cream and 1 teaspoon of the Pork and Veal Magic® (or other Magic Seasoning Blend®), and turn the heat to medium-high. Whisk the mixture constantly as it comes to a boil, then reduce the heat and simmer, still whisking constantly, until the sauce has reduced some and thickened enough to coat a spoon well, about 7 to 8 minutes. Remove from the heat, gradually add ¾ cup of the Parmesan, whisking until the cheese melts, and set aside.
Combine the bread crumbs, parsley, olive oil and remaining Pork and Veal Magic® (or other Magic Seasoning Blend®) in a shallow baking pan. Beat the eggs in a separate shallow pan, 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 ¼ inch oil to about 400º in a large skillet. Then, just before frying, dredge the veal in the seasoned 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. If any of the crumbs in the bottom start to burn, change the oil immediately. Remove the veal to a large platter and set aside.
Reheat the cheese sauce over medium-high heat, whisking frequently. If the butter starts to separate, whisk in 1 tablespoon of cream or water. Add the fettucini and toss until thoroughly coated and heated through, about 1 minute. Remove from the 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 slide onto the plate. Top with additional sauce from the skillet.
Copyright (c) 1994 by Paul Prudhomme