Sixty-One Panneed Veal with Fettuccine
| Yield: | 1 Servings |
| Categories: |
| 4 | Veal cutlets; 2 1/2 ounces each | |
| 1 | tb | Essence |
| 1 | Egg; slightly beaten with 2 tablespoons milk, in a shallow bowl for dipping with veal | |
| 26 | Saltine crackers; finely crumbled in a blender or food processor | |
| 1/4 | c | Vegetable oil |
| 1/2 | lb | Fresh fettuccine pasta |
| 2/3 | c | Heavy cream |
| 1/2 | c | Grated Parmesan Reggiano Cheese |
| Salt and black pepper | ||
| 2 | tb | Chopped chives |
| 1 | sm | Block of Parmesan Reggiano Cheese for grating |
| Couple of long breadsticks |
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