2 cups water
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons chiffonade of fresh basil
4 double-cut loin veal chops, bone-in, butterflied and pound out 1/4-inch thick
1 cup flour
Essence, recipe follows
1/2 cup plus 2 tablespoons olive oil
2 cups finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
Freshly ground black pepper
2 tablespoons chopped garlic
1 cup dry red or white wine
2 (28 ounce) can of peeled, seeded and chopped tomatoes
1 small can tomato paste
2 eggs, beaten with 2 tablespoons milk
2 cups fine dried bread crumbs
1 pound fresh fettuccine
Mornay sauce, recipe follows
2 ounces Parmigiano-Reggiano, grated
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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