Veal Genovese Recipe

Inspired by Jazzeppi's

Time45m

Serves4

Panéed Veal, Asparagus, Mushrooms, Crabmeat, Maderia Cream Sauce, Angel Hair Pasta

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Ingredients

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1
Prepare the Veal
Pound the veal cutlets to an even thickness, then season with salt and pepper. Dredge each cutlet in flour, dip in beaten egg, and coat with breadcrumbs.
2
Cook the Veal
In a large skillet, heat oil over medium-high heat. Fry the breaded veal cutlets for about 3-4 minutes on each side until golden brown. Remove from skillet and set aside.
3
Sauté Vegetables
In the same skillet, add a little more oil if necessary. Sauté the asparagus and mushrooms until tender, about 5-7 minutes.
4
Prepare the Sauce
In a small saucepan, combine crabmeat and Madeira wine, simmer for 3 minutes. Add cream and let reduce for another 2-3 minutes until slightly thickened.
5
Cook Pasta
In a pot of boiling salted water, cook the angel hair pasta according to package instructions. Drain and toss with olive oil.
6
Combine Everything
On a serving plate, place a portion of angel hair pasta, top with veal cutlet, sautéed asparagus and mushrooms, and drizzle with the Madeira cream sauce.