Name: Thai Veal Scaloppini
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
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

Note from Ricardo

Soba noodles are buckwheat pasta that are very popular in several Asian countries. Available in Asian grocery stores and in a growing number of supermarkets and health food stores, they are easily identified by their brownish color. In the summer, we like to serve them cold with soy sauce, sesame oil and julienned red peppers, green onions and snow peas.

Thai Veal Scaloppini

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Ingredients

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Pasta

Scaloppini

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Sauce

Pasta

Scaloppini

Note from Ricardo

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