Pan fried Veal with Gremolata and Pasta 

Gremolata... ever heard of that? I never knew of it until recently.  It is a light sauce with parsley, lemon and some seasonings.  It goes perfect on top of this veal and makes it extra special by adding the pasta.  Go on and get fancy! 

Ingredients: 
Veal: 

• 1/2 lb veal 
• 1 cup italian seasoning 
• 3 large eggs 
• 1 tsp pepper 
• zest of 1 lemon 

Gremolata: 

• 1/2 cup chopped parsley 
• 3 tbsp olive oil 
• zest of 1 lemon 
• 3 tsp lemon juice 
• 1 tsp salt 
• 1 tsp garlic powder 
• 1/4 tsp cayenne 

Pasta sauce: 

• 1/2 lb angel hair pasta, cooked and set aside 
• 1 stick butter 
• 2 cups of heavy cream 
• 1.5 cup finely shredded parmesan 
• 2 tbsp parsley 
• 1 tsp slap ya mama cajun seasoning- add more to taste 

Directions: 

• My advice is to boil your noodles first and set it aside, because you will add them to your sauce last and it will reheat them 

Then fry your veal: 

• Heat oil to medium 
• In one bowl crack eggs, zest one lemon, add pepper and mix well 
• In a second bowl, add the Italian bread crumbs 
• Chop your veal into desired size- I make mine long and skinny- sort of like "fingers" 
• Place the veal in the egg mixture, then bread them in the breadcrumbs 
• Place one piece at a time into the hot oil 
• Fry until golden brown 

Make the Gremolata: 

• Add all ingredients in a bowl and set aside 

Make pasta sauce: 

• Melt one stick of butter in your pan 
• Add the heavy cream and bring to a boil 
• Stir with a wooden spoon so you do not scorch it 
• Add 1 cup of cheese and let it come to a boil for 2 minutes 
• Add the slap ya mama cajun seasoning and parsley 
• Stir around 
• Add noodles 
• Turn heat off 
• Add 1/2 cup cheese and mix well 
• Plate your pasta with the veal on top 
• Pour a little Gremolata on top of the veal