Title: Veal Carbonnade with Alfredo Style Pasta
Categories: Gma2
Yield: 1 servings

----------------------------------FOR VEAL----------------------------------
1/2 c Vegetable oil
4 Double cut veal loin chops;
-bone in (12-14 oz
; each), butterflied
; and pounded 1/4
; inch thick
Salt & pepper
2 c Flour
2 Eggs; beaten with 2
; tablespoon milk
2 c Breadcrumbs

---------------------------------FOR PASTA---------------------------------
2 tb Olive oil
1/2 lb Ham; small diced
; (Smithfield or any
; cured ham)
2 tb Minced shallots
1 tb Chopped garlic
3/4 c Fresh or frozen green peas
1 c Heavy cream
1/2 lb Fettucine pasta; cooked
-until tender
4 oz Grated parmesan cheese
1 tb Finely chopped fresh parsley
-leaves

1. Preheat the oven to 400 degrees.

2. Divide the vegetable oil between to 2 large saute pans. Pre-heat the oil
over medium heat.

3. Season flour, egg wash and breadcrumbs with salt/pepper.

4. Dredge each veal chop in the seasoned flour. Dip each chop in the egg
wash, letting the excess drip off. And then, dredge each chop in the
seasoned breadcrumbs, coating each side completely.

5. Pan fry 2 chops in each pan until golden, about 3-4 minutes on each
side.

6. Remove from the pan and drain on paper towels. Season with salt/pepper
and place on parchment lined baking sheet and set-aside.

7. In another large saute pan, heat olive oil over medium heat. When the
oil is hot, add the ham. Saute for 2 minutes. Add the shallots and garlicup
Season with salt/pepper. Saute for 1 minute. Add the peas and saute for
another 2 minutes. (place chops in the oven and bake for 4 minutes.)

8. Stir in the heavy cream to the ham/pea mixture. Season with salt/pepper.
Bring the liquid up to a general boil, reduce the heat to medium low, and
simmer for 4 minutes, stirring occasionally.

9. In a mixing bowl, toss cooked fettucine with cream mixture and 1/4 cup
cheese. Season with salt/pepper and toss well.

10. To serve, mound the pasta in the center of 4 large bowls. Place the
veal chops directly on top of the pasta and sprinkle each with remaining
cheese. Garnish each bowl with parsley.

Yields 4 servings.

Converted by MC_Buster.

NOTES : From Chef and author Emeril Lagasse

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.