Sixty-One Panneed Veal With Fettuccine Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1982
FAT
320%
CHOL
188%
SOD
652%

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Ingredients for 2 servings

2 tablespoons chopped chives

1/2 pound fresh fettuccine pasta

2 tablespoons garlic powder

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

Salt and black pepper

1 tablespoon dried thyme

1 egg, slightly beaten with 2 tablespoons milk, in a shallow bowl for dipping with veal

1 tablespoon cayenne pepper

2 tablespoons salt

1/2 cup grated Parmigiano-Reggiano cheese

1 tablespoon onion powder

1 tablespoon Essence, recipe follows

26 saltine crackers, finely crumbled in a blender or food processor

2/3 cup heavy cream

Couple of long breadsticks

1 small block of Parmigiano-Reggiano cheese for grating

1/4 cup vegetable oil

1 tablespoon black pepper

4 veal cutlets, 2 1/2 ounces each

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