Veal Cutlets/Penne in Mushroom Alfredo Sauce

Cooking Instructions

In a large saucepan cook the pasta in lightly salted boiling water for 4 minutes; drain and set aside. (Pasta will not be tender.)

Meanwhile add Italian Seasoning to egg mixture. Then dip both sides of veal cutlets in egg mixture and and then into Panko until well coated. Combine partially cooked pasta Alfredo sauce with mushrooms white wine basil and tomato pestos and lemon juice; set aside.

In a large skillet cook the veal in hot oil over medium-high heat for 1-2 minutes; turn and cook for 1-2 minutes more. Reduce heat to medium. Remove veal to dish and place in microwave to keep warm.

Drain oil leaving just enough to cover bottom of pan. Spoon pasta mixture into the skillet. Bring to boiling; reduce heat. Simmer covered over medium heat for 6 to 9 minutes. Transfer pasta to platter and place veal on top. Cover with remaining sauce.