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Ingredientes
- 1/2 c. Extra virgin olive oil plus
- 2 Tbsp. Extra virgin olive oil
- 2 c. Finely-minced onions
- 1/2 c. Finely-minced carrots
- 1/2 c. Finely-minced celery Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Minced garlic
- 1 c. Dry red or possibly white wine
- 2 can Peeled, seeded, minced tomatoes - (28 ounce ea)
- 1 sm can Tomato paste
- 2 c. Water
- 1/2 tsp Dry thyme
- 1/2 tsp Dry oregano
- 2 Tbsp. Chiffonade of fresh basil
- 4 x Double-cut loin veal chops, bone-in, butterflied, and pounded out 1/4" thick
- 1 c. Flour Bayou Blast see * Note
- 2 x Large eggs beaten with
- 2 Tbsp. Lowfat milk
- 2 c. Fine dry bread crumbs
- 1 lb Fresh fettuccine
- 1 x recipe Mornay Sauce I see * Note
- 2 ounce Parmigiano-Reggiano cheese grated
Direcciones
- Preheat the oven to 400 degrees.
- In a large saucepan, heat 2 Tbsp. of the oil. Add in the onions, carrots and celery. Season with salt and pepper. Cook for 4 to 5 min or possibly till the vegetables are soft and clear in color. Add in the garlic and red wine. Bring the liquid to a boil and reduce by half, about 2 min. Stir in the tomatoes. Season with salt and pepper. Cook for 30 min. Whisk the tomato paste and water together. Add in to the tomatoes. Stir in the dry herbs. Bring the liquid to a boil, over high heat. Turn the heat down to medium-low and simmer for 4 hrs, stirring occasionally. Reseason with salt and pepper. Stir in the basil.
- Bring a pot of salted water to a boil. Season the veal chops with salt and pepper. Season the flour with Bayou Blast. Season the egg wash with the Creole seasoning. Season the bread crumbs also with the seasoning. Dredge the veal chops in the flour. Dip each chop in the egg wash, letting the excess drip off. Finally, dredge the chops in the seasoned bread crumbs, coating completely.
- Add in 1/4 c. of the oil to two large skillets. When the oil is warm, add in two chops to each skillet. Pan-fry the chops for 2 to 3 min on each side, or possibly till golden brown. Remove and drain on paper towels. Season with Bayou Blast.
- Add in the pasta to the boiling water and cook till tender, about 8 min. Place the chops on a parchment-lined baking sheet and bake for 4 min, or possibly till warm. Remove the pasta from the heat and drain. Drizzle the pasta with extra virgin olive oil. Season the pasta with salt and pepper. Toss the pasta with the Mornay Sauce.
- To serve, mound the pasta in the center of each plate. Lay the veal chop over the pasta. Spoon the sauce over the veal. Garnish with the grated cheese.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 609g | |
| Recipe makes 4 servings | |
| Calories 1157 | |
| Calories from Fat 370 | 32% |
| Total Fat 41.94g | 52% |
| Saturated Fat 6.71g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 1355mg | 56% |
| Potassium 2479mg | 71% |
| Total Carbs 164.26g | 44% |
| Dietary Fiber 18.8g | 63% |
| Sugars 28.79g | 19% |
| Protein 32.46g | 52% |
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