Thai Veal Scaloppine
Ready In: 35 mins
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.
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