Veal San Luis Recipe
Parmesan-crusted scaloppine, mushrooms, fettuccine Alfredo, lemon
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Ingredients
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Veal Scaloppine
Fettuccine Alfredo
Mushrooms
Garnish
Method
Preparing the Veal Scaloppine
- 1
Prepare the Veal
Pound the veal scaloppine to about 1/4 inch thickness. Season with salt and pepper.
- 2
Coat the Veal
Dredge each piece of veal in flour, dip in beaten egg, and then coat with parmesan cheese.
- 3
Cook the Veal
In a large skillet, heat olive oil over medium-high heat. Add the veal and cook for 3-4 minutes on each side until golden brown. Remove and set aside.
Making Fettuccine Alfredo
- 4
Cook the Fettuccine
Cook the fettuccine pasta according to package instructions. Drain and set aside.
- 5
Prepare the Alfredo Sauce
In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Pour in heavy cream and bring to a simmer.
- 6
Finish the Sauce
Stir in grated parmesan cheese, salt, and pepper. Mix until the cheese has melted and the sauce is creamy. Add the fettuccine and toss to coat.
Cooking the Mushrooms
- 7
- 8
Season the Mushrooms
Add chopped parsley, salt, and pepper to taste. Remove from heat.
