Don't miss another issue…      Subscribe

Paneed Veal and Fettucini















Trans-fat Free, Good source of fiber


4 quarts water
30 ml vegetable oil
15 ml salt
340.2 g pasta, fettuccine
226.8 g butter, unsalted
591 ml heavy whipping cream
2.5 ml cayenne pepper
0.8 cup and 4 teaspoon Parmesan cheese
414 ml bread crumbs
23 ml parsley leaves
minced fresh
23 ml olive oil
3.8 ml white pepper
2.5 ml onion powder
2.5 ml garlic powder
3 large eggs
6 4 ounces veal
white, sliced
1 x vegetable oil


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 in mixture constantly as it comes to a boil.

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 ¾ 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 ¼ inch oil to about 400 degreees F 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 thoroughly 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.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 109968% of calories from fat
 % Daily Value *
Total Fat 83g 127%
Saturated Fat 46g 229%
Trans Fat 0g
Cholesterol 345mg 115%
Sodium 1502mg 63%
Total Carbohydrate 23g 23%
Dietary Fiber 3g 13%
Sugars g
Protein 45g
Vitamin A 52% Vitamin C 3%
Calcium 17% Iron 24%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed