| 1 | Note: you will need 6, 3-?to 4 ounce slices of baby white veal, pounded thin for this recipe. |
| 2 | Place the water, the 2 tablespoons oil and the salt in a large pot over high heat; cover and bring to a boil. |
| 3 | When water readdds a rolling boil, add small amounts of fettucini at a time to the pot, breaking up oil patches as you drop it in. return to boiling and cook oncovered to al dente stage (about 3 minutes if fresh pasta, 7 minutes if dry); do not overcook. |
| 4 | During this cooking time, use a wooden or spagheti spoon to left fettucini out of the water by spoonfruls and shake strands back into the water. |
| 5 | (it may be an old wives" tale, but this procedure seems to enhance the pasta"s texture). |
| 6 | Then immediately drain in a colander and stop its cooking by running cold water over strands (if you used dry pasta, first rinse with hot water to wash off starch); after it has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss fettucini. |
| 7 | Set aside still in the colander. |
| 8 | Melt the butter in a large skillet over medium-low heat; add the cream and cayenne pepper. |
| 9 | Turn the heat to medium-high. |
| 10 | With a metal whisk whip the cream nmixture constantly as it comes to a boil. |
| 11 | The reduce heat and simmer until the sauce has reduced some and thickened enough to coat a spoon well, about 7 to 8 minutes, whisking constantly. |
| 12 | Remove from heat and gradually add ?cup of the parmesan, whisking until cheese is melted. |
| 13 | Set aside. |
| 14 | Heat 6 large serving plates in a 250f oven. |
| 15 | In a shallow pan (cake and pie pans work well) combine the bread crumbs, parsley, olive oil, white pepper, onion and garlic;, mix well. |
| 16 | In a separate pan beat the eggs well, then beat in the remaining 4 teaspoons parmesan. |
| 17 | Soak the veal in the egg mixture for at least 5 minutes, being sure to coat it thoroughly. |
| 18 | Meanwhile, heat ?inch oil to about 400f in a large skillett. |
| 19 | Then, just before frying, dredge veal in the bread crumbs, coating well and pressing the crumbs in with your hands; shake off any excess. |
| 20 | Fry the veal in the hot oil until golden brown, about 1 minute per side. |
| 21 | Do not crowd. |
| 22 | (change the oil mid-way through frying if the crumbs in the bottom start to burn). |
| 23 | Remove veal to a large platter and set aside. |
| 24 | Reheat the cheese sauce over medium-high heat, whisking frequently. |
| 25 | (note: if butter starts separating from the sauce, whisk in about 1 tablespoon cream or water). |
| 26 | Add the fettucini and loss until tho9roughly coated and heated through, about 1 minute. |
| 27 | Remove from heat and serve immediately. |
| 28 | To serve, place a piece of veal on each heated serving plate. |
| 29 | Roll each portion of fettucini onto a large fork and lift onto the plate; top the fettucini with additional sauce from the skillet |
