1. VEAL: Cut into 8 slices, pound very gently& dredge lightly through flour. 2. Preheat a frying pan with oil until very hot. 3. Saute both sides of each piece of veal very lightly, then remove from pan. 4. Remove the oil& return the veal to the frying pan; add butter& when melted halfway, pour in the wine. 5. Remove the pan from the heat- keep covered in warm oven until ready to assemble. 6. SHRIMPS: Butterfly the shrimp, flour gently& shake off excess. 7. Preheat another frying pan with oil, saute the shrimp very quickly, then add garlic& brandy. 8. Add tomatoes, bring to a boil& boil for 30 seconds. 9. Remove pan from heat- keep covered in warm oven until ready to assemble. 10. SAUCE: Cut bacon in julienne strips& cook in another frying pan; when half cooked, add onions& saute. 11. Drain excess fat from pan, add wine& cook until almost evaporated. 12. Stir in cream& remove from heat- keep covered in warm oven until ready to assemble. 13. NOODLES: Cook according to package directions until el dente. 14. Drain well& combine with sauce. 15. ASSEMBLY: Place all 3 pans on heat until food is heated but not overdone. 16. Place veal on one side of individual plates& shrimp on the opposite side with noodles in the middle- or serve each dish in individual platters. ---------------------------------------------------------------------------
Nutrition
Ingredients
