Thai Veal Scaloppini 

Thai Veal Scaloppini 

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Thai Veal Scaloppini 


Preparation
20 MIN
Cooking
15 MIN
Servings
4
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Ingredients

Sauce

Pasta

Scaloppini

Preparation

Sauce

  1. In a small saucepan, bring the cream, coconut, and lime juice to a boil. Reduce by half. Add the cilantro. Season with salt and pepper. Keep warm. 


Pasta

  1. Cook the noodles in salted boiling water for 4 to 5 minutes. Drain and set aside.
  2. In a skillet, heat the sesame oil. Add the snow peas and bell pepper and sauté for 2 minutes. In a bowl, combine the noodles, vegetables, and sesame seeds. Season with salt and pepper. Keep warm. 


Scaloppini

  1. Season the veal scaloppini with salt and pepper. Dip them in the beaten eggs, then coat with the nuts.
  2. In a skillet, heat the oil. Add the scaloppini, a few at a time, and brown on both sides.
  3. Serve with the pasta and sauce. 



Note

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

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