Veal Cutlets with Curry Sauce

Ingredients

• 6 veal cutlets
• 4 tbsp oil
• 100 g chanterelles
• 3 tbsp butter
• 4 shallots (finely diced)
• 1 tbsp curry powder
• 200 g almonds (chopped)
• 150 ml white wine
• 150 g crème fraîche
• Salt
• pepper (ground)
• 300 g basmati rice

Instructions

1. 1.

   Cook the rice according to package instructions in salted water.

2. 2.

   Wash, pat dry, season the cutlets with salt and pepper, then sear each side for about 2 minutes in hot oil. Remove from pan and finish cooking in a preheated oven at 160°C (both sides) for about 15 minutes.

3. 3.

   Sauté the shallots in the pan drippings until lightly browned, stir in curry powder, deglaze with white wine, and reduce. Fold in almonds and crème fraîche. Season with salt and pepper.

4. 4.

   Clean the chanterelles and sauté them in hot butter for 2-4 minutes. Season with salt and pepper.

5. 5.

   Distribute rice on a plate, place the cutlets on top, pour sauce over, and serve.