Quick Fried Veal Paillard with Lemon Pepper and Curry-Sesame-Butter

01. February 2012


For 4 persons


Ingredients

  • 4 veal paillards at 150g each (thin veal steaks from part of the leg)
  • sunflower oil
  • salt and lemon pepper freshly ground
  • 4 lemon slices
  • 4 sage leaves
     

Preparation

  • 380g butter
  • 125g white wine
  • 12g Madras curry
  • 1g lemon rapeseed
  • 35g Mango-Chutney
  • 30g sweet chilli sauce
  • 7g salted soy sauce
  • 15g black sesame seeds
  • 7g salt
  • Freshly ground white pepper 


Preparatory work

  • Butter to have room temperature
  • Finely chop Mango- Chutney
  • Add white wine, curry powder, Mango- Chutney and the lemon rapeseed to the saucepan and leave to reduce to 1/3, then add salt.


Preparation

Cream butter, add the warm reduced curry mixture and mix well. Then add the sesame seeds, season with sweet chilli sauce, soy sauce and freshly ground white pepper. Place soft curry butter in a serving dish. Alternatively: Wrap curry butter in cling film, shape into a sausage and keep cool.

Tip

Also excellent with poultry, seafish and seafood.
 


Rudolf Lehmann

Quick Fried Veal Paillard with Lemon Pepper and Curry-Sesame-Butter

* incl. VAT, plus shipping