Thai Veal Scaloppine

Name: Thai Veal Scaloppine
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3/4 cup 15% cream; 2 tablespoons unsweetened dried shredded coconut; 1 tablespoon lime juice; 1/4 cup Thai basil, chopped; salt and pepper; 200 g soba noodles; 1 1/2 tablespoons sesame oil; 1/2 cup snow peas, julienned; 1/2 red pepper, julienned; 2 tablespoons black sesame seeds or 2 tablespoons white sesame seeds; salt and pepper; 12 veal scallopini; 2 eggs, beatten; 1 cup unsalted peanuts, finely chopped; 2 tablespoons peanut oil; salt and pepper

Submitted by Chef #573036

"Inspired from Ricardo Weekend, a different twist on veal scallopini."

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Ready In:: 35mins
Ingredients:: 16
Serves:: 4

ingredients

³⁄₄ cup 15% cream
2 tablespoons unsweetened dried shredded coconut
1 tablespoon lime juice
¹⁄₄ cup Thai basil, chopped
salt and pepper
200 g soba noodles
1 ¹⁄₂ tablespoons sesame oil
¹⁄₂ cup snow peas, julienned
¹⁄₂ red pepper, julienned
2 tablespoons black sesame seeds or 2 tablespoons white sesame seeds
salt and pepper
12 veal scallopini
2 eggs, beatten
1 cup unsalted peanuts, finely chopped
2 tablespoons peanut oil
salt and pepper

directions

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.
Cook soba noodles in boiling salted water for 4-5 minutes. Drain and set aside.
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.
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.
Serve with noodles and sauce.