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

1. 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.
2. 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)