Ingredients:
3 tablespoons of white grape syrup
4 Japanese bok choy leaves, cut into fine strips
2 tablespoons of butter
1 medium onion, finely chopped
1 carrot, finely chopped
500g veal, pounded
1 egg
4 tablespoons grated Parmesan cheese
1 stalk of parsley with leaves well chopped
Salt and black pepper to taste
1 cup all-purpose flour
2 1/2 cups vegetable broth
1 1/2 cups fresh heavy cream
1 tablespoon curry powder
Ingredients:
3 tablespoons of white grape syrup
4 Japanese bok choy leaves, cut into fine strips
2 tablespoons of butter
1 medium onion, finely chopped
1 carrot, finely chopped
500g veal, pounded
1 egg
4 tablespoons grated Parmesan cheese
1 stalk of parsley with leaves well chopped
Salt and black pepper to taste
1 cup all-purpose flour
2 1/2 cups vegetable broth
1 1/2 cups fresh heavy cream
1 tablespoon curry powder
Preparation:
1
Soak the grape syrup in warm water for a few minutes
Wash and blanch the bok choy, then drain and chop
Emulsify well
2
In a pan, melt the butter and sauté the bok choy, onion, and carrot for 5 minutes
Remove from heat and add the veal, mixing well
Add the egg, cheese, half of the parsley, and grape syrup, mixing until smooth
Season with salt and black pepper
3
Shape the mixture into cutlets, coat in flour, and fry in boiling vegetable broth for 10 minutes
In a pan, combine heavy cream, a pinch of salt, curry powder, and bring to a simmer
Drain the cutlets, sprinkle the remaining parsley on top, and serve with the curry sauce
Yields - 4 servings
Calories - 375 per serving
Easy
