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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
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.