Veal Mattina Recipe
Panéed Baby Veal, Sautéed Shrimp, Crawfish Tails, Jumbo Lump Crabmeat, Artichoke Hearts in a White Wine Cream Sauce over Angel Hair Pasta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
In a large pot, bring salted water to a boil and cook the angel hair pasta according to package instructions. Drain and set aside.
- 2
Prepare the Veal
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Season the veal cutlets with salt and pepper, then dredge each cutlet in flour, dip in egg, and coat with bread crumbs.
- 3
Cook the Veal
In a large skillet, heat 2 tablespoons of 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 from skillet and keep warm.
- 4
Sauté the Seafood
In the same skillet, add remaining olive oil and butter. Add minced garlic and sauté for about 30 seconds. Then add shrimp, crawfish tails, and artichoke hearts. Cook for 3-4 minutes until shrimp are pink and cooked through.
- 5
Make the Sauce
Deglaze the pan with white wine, scraping up any browned bits. Let it simmer for 2 minutes, then add heavy cream. Stir and let it thicken for about 3-5 minutes. Season with salt and pepper to taste.
- 6
Combine and Serve
Toss the cooked pasta with the sauce in the skillet. Add in the crabmeat and gently mix. Plate the pasta topped with veal cutlets and garnish with fresh parsley.