Veal Cutlets With Red Cabbage And Chickpea Salad
- 1 1/2 lbs red cabbage, cut into very thin strips
- 3 tbsp lemon juice
- 2/3 cup sour cream
- 1/4 cup heavy cream
- 1/4 bunch flat leaf parsley, finely chopped
- 1-2 tsp sugar
- 1 can (14 oz) chickpeas, rinsed and drained
- 1 None large pear, cored and thinly sliced
- 1 None egg
- 2 tbsp horseradish, grated
- 1 cup breadcrumbs
- 2 tbsp mustard
- 4 None veal cutlets, tenderized
- 4 tbsp clarified butter
- Blanch the cabbage for 1-2 mins in boiling salted water. Drain it and rinse it in cold water. Mix it with the lemon juice, sour cream, heavy cream, 3/4 of the chopped parsley and the sugar. Carefully stir in the chickpeas and pear and season the salad to taste. Cover and refrigerate.
- Whisk the egg and mix the horseradish with the breadcrumbs. Spread the mustard on the veal cutlets and coat them first in the egg and then in the breadcrumbs. Heat 2 tbsp of clarified butter in a large skillet and saute the cutlets in two batches for 2-3 mins on each side. Serve the cutlets with the salad on 4 plates, sprinkled with parsley.
red cabbage, lemon juice, sour cream, heavy cream, flat leaf parsley, sugar, chickpeas, pear, egg, horseradish, breadcrumbs, mustard, veal cutlets, butter
Taken from recipes-plus.com/api/v2.0/recipes/18035 (may not work)