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
Method
Veal Scaloppine Preparation
- 1
Prepare the Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with grated parmesan cheese mixed with salt and pepper.
- 2
Bread the Veal
Dredge each veal cutlet in flour, shaking off excess, dip in the beaten eggs, and then coat with the parmesan mixture. Press gently to adhere.
Cooking the Veal
- 3
Cook the Veal
In a large skillet, heat olive oil over medium heat. Add the breaded veal cutlets and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove and keep warm.
Mushroom Preparation
- 4
Fettuccine Alfredo Preparation
- 5
Cook the Fettuccine
In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and return to pot.
- 6
Make the Alfredo Sauce
In a saucepan, melt butter over medium heat. Add heavy cream and simmer for 2-3 minutes. Stir in grated parmesan cheese until melted and creamy. Season with salt and pepper.
- 7
Combine Fettuccine and Sauce
Pour the Alfredo sauce over the cooked fettuccine and toss to coat evenly.
Plating
- 8
Serve
Plate the fettuccine Alfredo, top with the parmesan-crusted veal cutlets, and spoon the sautéed mushrooms over the top. Serve immediately.
