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INGREDIENTS
4-4 oz. veal cutlets
4 oz. flour to dredge the cutlets
2 oz. butter for sauteeing the cutlets
1lb. of angel hair pasta (cooked weight)
5 oz. butter for sauce
4 oz. Tasso (cut in very small pieces)
1 large shallot diced fine
2 tbsp. small capers with juice
8 oz. jumbo lump crabmeat
2 oz. lemon juice
Salt and pepper to taste
PROCEDURE
- In a saute pan put the butter to melt under high heat.
- Salt, pepper and dredge the cutlets, cook quickly and reserve. Discard the burned butter, (do not rinse the pan).
- Reduce the heat to moderate and melt the butter.
- Add the Tasso, shallot, capers and lump crabmeat. Saute for two minutes and add lemon juice salt and pepper to taste.
- On a large plate place the hot pasta in the middle.
- Place the veal cutlet 1/3 over the paste, and top the cutlet with the mixture.
- Serve with vegetables of your choice.
