These crispy cutlets are pan fried to perfection. Then sliced and served over a bed of fettuccine pasta with a garlic cream sauce and topped with sun dried tomatoes.
The cream sauce is easy, you only need five ingredients. Also as you know veal cutlets are quick and easy to cook. If you are a sauce person, you won’t regret doubling the garlic cream sauce to add extra to the pasta and cutlets, otherwise this recipe is perfect and easy.
Even though this recipe is simple, it still delivers a beautiful plate that would be perfect for a dinner party or a home celebration. This recipe was created by Marco Sanchez, aka Woodfire and Whiskey, and it was one of his favorite veal recipes he has developed .
Place your veal cutlets between two pieces of plastic wrap and pound with a meat tenderizer until slightly thinned out.
Add salt and pepper to your flour in one dish, beat an egg with 1 tbsp water in another dish and add breadcrumbs to a third dish. Dip the cutlets one at a time into the flour, then egg and then the breadcrumbs and set aside.
Heat a pan to medium heat and add in enough olive oil to fill the bottom of the pan just slightly. Fry each side for about 2 minutes or until golden brown on each side.
At the same time, heat another pan to medium low and melt the butter, add in the garlic, and cook for about 1.5-2 minutes then add the heavy cream and Parmigiano Reggiano. Add salt and pepper to taste.
Add about ¼ cup of pasta water to the sauce and once creamy add your pasta to the sauce and toss generously.
Cut your cutlets into strips. Plate your pasta and top with the crispy veal cutlets. Garnish with Italian parsley and enjoy!
