Veal Cutlets with Palabok Parfum



4 pcs veal cutlets, 75 g each
1/4 tsp rock salt
1/4 tsp black pepper, ground
2 tbsp coconut oil
4 pcs sibuyas tagalog (shallots)
5 tbsp double cream or milk
3 tbsp red wine



Step 1

Season the veal cutlets with salt and pepper.

Step 2

Fry in coconut oil for 10 minutes.

Step 3

Strains off some of the oil then add the shallots. Cook uncovered until brown.

Step 4

Set aside the shallots and the veal cutlets. Keep warm.

Step 5

Mix the double cream, red wine and Mama Sita's Palabok Mix.

Step 6

In the same pan, boil mixture over brisk heat, stirring continuously until smooth and thick.

Step 7

Adjust the seasoning. Pour the sauce over the cutlets. Garnish.


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