Veal San Luis Recipe
Parmesan-crusted scaloppine, mushrooms, fettuccine Alfredo, lemon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Veal Scaloppine
Fettuccine Alfredo
Mushrooms
Garnish
Method
Preparing the Veal Scaloppine
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness. Season with salt and pepper.
- 2
Dredging
Dredge each veal cutlet in flour, then dip in beaten eggs, and finally coat with grated Parmesan cheese.
- 3
Cooking
In a large skillet, heat the olive oil over medium-high heat. Cook the veal for about 3-4 minutes on each side until golden brown. Remove and keep warm.
Making Fettuccine Alfredo
- 4
Cook Fettuccine
Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- 5
Prepare Alfredo Sauce
In the same pot, melt the butter over medium heat, add minced garlic, and sauté until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, salt, and pepper until smooth.
- 6
Combine
Add the cooked fettuccine to the Alfredo sauce and toss to coat evenly.
Cooking the Mushrooms
- 7