Thai Veal Scaloppini 


Thai Veal Scaloppini 


  • Preparation 20 min
  • Cooking 15 min
  • Servings 4
Featured in the book Weekend cooking
  • Nut-free
  • Gluten-free

Categories

Ingredients

  • Sauce

    • 3/4 cup (180 ml) 15% cooking cream
    • 2 tbsp unsweetened grated coconut
    • 1 tbsp (15 ml) lime juice
    • 1/4 cup (10 g) cilantro, chopped
  • Pasta

  • Scaloppini

    • 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

Preparation

  • Sauce

  • Pasta

  • Scaloppini

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.

Personal Note