Thai Veal Scaloppini
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 3/4 cup (180 ml) 15% cooking cream
- 2 tbsp unsweetened grated coconut
- 1 tbsp (15 ml) lime juice
- 1/4 cup (10 g) fresh cilantro, finely chopped
- 7 oz (200 g) soba noodles (see note)
- 3 tbsp (45 ml) untoasted sesame oil
- 1/2 cup (50 g) snow peas, cut into julienne
- 1/2 red bell pepper, seeded and cut into julienne
- 2 tbsp toasted black or white sesame seeds
- 2 eggs, beaten
- 1 cup (150 g) unsalted peanuts, finely chopped in a food processor
- 12 veal scaloppini (very thin veal cutlets)
- 1/4 cup (60 ml) peanut oil
Instructions
- In a small pot, bring the cream, coconut and lime juice to a boil. Simmer until reduced by half. Add the cilantro. Season with salt and pepper. Keep warm.
Featured in the book Ma cuisine week-end Book (French Version)