Veal Kickerillo Recipe
Parmesan-crusted veal scaloppine, mushrooms, lemon, fettuccine Alfredo
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Ingredients
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Veal Scaloppine
Mushrooms
Fettuccine Alfredo
Garnish
Method
Prepare the Veal
- 1
Bread the Veal
Season the veal scaloppine with salt and black pepper. Dredge each piece in flour, dip into beaten eggs, then coat with grated parmesan cheese.
- 2
Cook the Veal
In a large skillet, heat olive oil over medium-high heat. Add the breaded veal and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.
Prepare the Mushrooms
- 3
Prepare the Fettuccine Alfredo
- 4
Cook the Pasta
In a large pot of salted boiling water, cook fettuccine according to package instructions until al dente. Drain and set aside.
- 5
Make the Alfredo Sauce
In the same pot, combine heavy cream and butter over low heat. Stir in grated parmesan cheese, salt, and black pepper until smooth and creamy. Add the cooked fettuccine and toss to coat.
Combine and Serve
- 6
Assemble the Dish
On a plate, serve a portion of fettuccine Alfredo, top with veal scaloppine, and spoon the sautéed mushrooms over the top. Garnish with lemon zest, lemon juice, and chopped parsley.