Veal Acadiana from The University Club


2 Tbsp  Clarified butter
2 each  veal cutlets-2 oz. portion
salt, pepper, garlic powder to taste

Acadiana Sauce:
2 Tbsp Olive Oil
4-6 pieces Jumbo shrimp
10-12 pieces Crawfish
1/2 tsp Creole seasoning
1/4 tsp Thyme-dried
4-6 dashes Tabasco Sauce
3oz. Heavy cream


  • In a saute pan, heat olive oil and add shrimp and crawfish. Saute until almost done. Add spice, herbs, and Tabasco. Cook for 1 minute. Add heavy cream and reduce until sauce coats back of spoon.
  • While sauce is reducing, heat butter in skillet. Heat butter until it starts to smoke. Season veal and sear. The veal will cook very fast, so be careful.Sear both sides and place ion top of pasta.
  • Pour sauce on top of pasta.