🍽️ Veal Cutlets with Curry Cream

Name: Veal Cutlets with Curry Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 6 veal cutlets; 4 tbsp oil; 100 g chanterelles; 3 tbsp butter; 4 shallots (finely diced); 1 tbsp curry powder; 200 g almonds (sliced); 150 ml white wine; 150 g crème fraîche; salt; pepper (from the mill); 300 g basmati rice

945 kcal · 30 min · 4 servings

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Ingredients

6 veal cutlets
4 tbsp oil
100 g chanterelles
3 tbsp butter
4 shallots (finely diced)
1 tbsp curry powder
200 g almonds (sliced)
150 ml white wine
150 g crème fraîche
salt
pepper (from the mill)
300 g basmati rice

Instructions

1. Cook the rice in salted water exactly as stated on the package.
2. Wash the cutlets and pat them dry. Season with salt and pepper. Fry them in hot oil for about 2 minutes on each side until brown. Remove from the pan and place in the preheated oven. Bake at 160 degrees Celsius with top and bottom heat for about 15 minutes.
3. Sweat the shallots in the pan juices from the cutlets until lightly golden. Stir in the curry powder. Deglaze with white wine and let the liquid reduce slightly. Fold in the almonds and Creme Fraiche. Season to taste with salt and pepper.
4. Clean the chanterelle mushrooms. Fry them in hot butter for about 2 to 4 minutes. Season with salt and pepper.
5. Spread the rice on the plates. Place the cooked cutlets on top. Pour the curry sauce over everything and serve.

Nutrition per serving

kcal: 945
Protein: 61 g · Fett/Fat: 58 g · Carbs: 42 g