“Inspired from Ricardo Weekend, a different twist on veal scallopini.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring to boil cream, coconut and lime juice in a small sauce pan and reduce by half. Add basil and season with salt and pepper. Keep warm.
  2. Cook soba noodles in boiling salted water for 4-5 minutes. Drain and set aside.
  3. Heat sesame oil in non-stick pan. Add the snow peas and red pepper, saute 2 minutes. In a bowl, combine soba noodles, snow peas, red pepper and sesame seeds. Season to taste. Keep warm.
  4. Season scallopini with salt and pepper. Coat in egg mixture and dredge with peanuts. Heat peanut oil in non-stick pan. Add 4 scallopini. Cook on both sides and repeat with remaining scallopini.
  5. Serve with noodles and sauce.

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