Fried Veal Schnitzel with Pineapple and Spicy Coconut Sauce

Ingredients

• 2 lime leaves (Asian store)
• 1 stalk Thai basil (Asian store)
• 3 tbsp vegetable oil
• 4 veal fillets (150 g each)
• 8 Cherry tomatoes
• 200 g corn kernels
• 0.5 Pineapple
• 1 piece ginger (walnut-sized)
• 1 Garlic clove
• 200 g basmati rice
• Salt
• Pepper
• 3 tbsp Lime juice
• 250 ml coconut milk
• 0.5 tsp seasoned broth
• 0.5 tsp Chili flakes

Instructions

1. 1.

   Wash and dry the lime leaves, then cut into fine strips. Wash and shake off the Thai basil, pluck the leaves. Mix the Thai basil with half of the lime leaf strips and oil. Rinse and pat dry the veal fillets, then drizzle with herb oil in a bowl and let marinate for at least 30 minutes. Meanwhile wash and drain the tomatoes and mini corn kernels. Peel the pineapple thoroughly, cut lengthwise into halves, remove the core. Slice the pineapple wedges lengthwise. Peel and chop ginger and garlic. Cook basmati rice according to package instructions in salted water.

2. 2.

   Preheat oven to 100 °C (convection). Heat a wide pan. Remove veal slices from the marinate and sear them over high to medium heat for 5–7 minutes, turning once, seasoning with salt and pepper, then remove and keep warm covered in the oven. Warm the herb-marinate oil in the pan, add mini corn kernels, tomatoes, and pineapple slices; cook over medium heat for 2 minutes, then remove and also keep warm in the oven. Add garlic and ginger to the pan and steam for 1 minute over medium heat, deglaze with lime juice and coconut milk. Stir in seasoned broth and chili flakes. Reduce the coconut sauce over low heat for 3–4 minutes until slightly thickened; season with lime juice and salt. Plate the veal with mini corn, tomatoes, pineapple slices, and basmati rice. Drizzle coconut sauce over it and garnish with remaining lime leaf strips.