Ingredients
- fettuccine or pasta of choice
- 2 veal cutlets
- ½ cup flour
- salt and pepper
- 1 egg
- 1 Tbsp. water
- 1 cup breadcrumbs
- olive oil
- 1 stick butter
- ¼ cup minced garlic
- ½ cup heavy cream
- 1 cup grated Parmigiano Reggiano
- reserve ¼ cup pasta water
- optional: sundried tomatoes
- parsley for garnish
Instructions
- First cook your pasta in salted water.
- Place your veal cutlets between two pieces of plastic wrap and pound with a meat tenderizer until slightly thinned out.
- Add salt and pepper to your flour in one dish, beat an egg with 1 tbsp water in another dish and add breadcrumbs to a third dish. Dip the cutlets one at a time into the flour, then egg and then the breadcrumbs and set aside.
- Heat a pan to medium heat and add in enough olive oil to fill the bottom of the pan just slightly. Fry each side for about 2 minutes or until golden brown on each side.
- At the same time, heat another pan to medium low and melt the butter, add in the garlic, and cook for about 1.5-2 minutes then add the heavy cream and Parmigiano Reggiano. Add salt and pepper to taste.
- Add about ¼ cup of pasta water to the sauce and once creamy add your pasta to the sauce and toss generously.
- Cut your cutlets into strips. Plate your pasta and top with the crispy veal cutlets. Garnish with Italian parsley and enjoy!
