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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Inspired from Ricardo Weekend, a different twist on veal scallopini. 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:
1. 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.
2. Cook soba noodles in boiling salted water for 4-5 minutes. Drain and set aside.
3. 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.
4. 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.
5. Serve with noodles and sauce.
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