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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, add oil and salt to water, and bring to a rolling boil. | 2. Add fettucini a little at a time, breaking up the oil patches as you drop it inches. | 3. Return to a boil and cook until al dente (3 minutes for fresh or 7 minutes for dry). | 4. Drain, and rinse with hot water, then cold for dry fettucine or just cold water for fresh. | 5. Allow to cool 2-3 minutes, then coat your hands with vegetable oil and toss the fettucine. | 6. Set aside. | 7. In a large skillet melt the butter over med-low heat. | 8. Sauté garlic for 2-3 minutes. | 9. Add the cream and cayenne pepper, and turn heat up to med-high. | 10. Whisk constantly as the mixture comes to a boil. | 11. Reduce heat to medium and slowly add the cream cheese, stirring constantly. | 12. Let mixture simmer until reduced a little and thick (7-8 minutes), whisking constantly. | 13. Remove from heat, and gradually add 3/4 cup Parmesan cheese, whisking until cheese is melted. | 14. Set aside. | 15. In a cake pan or other shallow pan, combine the bread crumbs, parsley, olive oil, white pepper, onion, and garlic; mix well. | 16. In another pan, beat the eggs, then beat in the Parmesan cheese. | 17. Soak the veal in the egg mixture for at least 5 minutes, making sure it is thoroughly coated. | 18. In a large skillet, heat 1/4" vegetable oil to 400°F. | 19. Just before frying, dredge veal in bread crumbs (press crumbs in with your hands and shake off excess). | 20. Fry veal in hot oil until golden brown (about 1 minute per side). | 21. Do not crowd pieces together and change the oil if the crumbs in the bottom start burning. | 22. Remove veal from pan and set aside (keep warm). | 23. Reheat the cheese sauce over med-high heat, whisking frequently (if the butter starts to seperate from the sauce, whisk in a tablespoon of milk). | 24. Add the fettucini and toss until pasta is thoroughly coated (1 minute). | 25. Remove from heat and immediately serve fettucini with veal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hot water	4	quarts		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
salt	1	tablespoon		-	-	-	-
fettuccine	1/2	lb		224.5285	31.7515	14.0614	6.1235
butter	1/2	lb	unsalted	1292.7629	59.3991	40.3932	108.8642
garlic clove	1		pressed	-	-	-	-
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
cream cheese	3	ounces	cubed	250.8975	2.9768	6.0386	24.3243
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
breadcrumb	1 3/4	3/4		-	-	-	-
parsley	1 1/2	tablespoons	minced	2.052	0.3608	0.1693	0.045
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
white pepper	3/4	teaspoon		5.327999999999999	1.235	0.1872	0.0382
onion powder	1/2	teaspoon		4.092	0.9494	0.1249	0.0125
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
egg	3			214.5	1.08	18.84	14.265
parmesan cheese	4	teaspoons	grated	148.0	16.0	16.0	2.0
white veal steak	6		boneless	-	-	-	-
vegetable oil				117.23200000000001	0.0	0.0	13.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.