Cutlet with sesame and sprouts in Indian sauce

A refined second course, full of taste and original, perfect for many occasions.

1 AIA Viennese

White sesame

Green and purple sakura sprouts

Half a shallot

1 tablespoon of curry

1 glass of coconut milk

Extra virgin olive oil

Salt

Pepper

Description

A second course with a particular taste, a sophisticated and delicious recipe: the cutlet with sesame and sprouts in Indian sauce is truly irresistible. Ideal for a family lunch or to make your packed lunch special, try preparing this delicacy!

The AIA Viennese becomes the undisputed protagonist of a moment of haute cuisine, enriched by the presence of ingredients capable of making a difference. The coconut milk and the curry together form an Indian sauce capable of enhancing the taste of the AIA Viennese.

To make the cutlet even more oriental and tasty, here come the sesame seeds and the delicacy of the sakura sprouts.

Viennese

Procedure

Finely chop the shallot and let it wilt in a pan with a drizzle of extra virgin olive oil, add the curry, stir the ingredients and turn off the heat.

While the pan is still hot, add the coconut milk and stir well until you get a smooth and creamy sauce.

At this point, also add the AIA Viennese to the pan and brown it on both sides after also adding a drizzle of extra virgin olive oil. Arrange the Viennese on the serving dish and sprinkle it with sesame seeds and some sakura sprouts.

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