Veal Cutlets with Carrots in Curry Cream

Remove the skin from the carrots and then cut them into slices. Remove the skin from the onion and chop finely.

Season the veal cutlets with salt and pepper. Fry in portions in the very hot clarified butter briefly but heartily. Remove from the frying pan and keep warm.

If necessary, add a little butter to the frying pan. Sauté the onion until light yellow. Add the carrots. Sprinkle with curry and fry briefly. Extinguish with the soup and make it half. Later add the cream and continue until the sauce thickens slightly and the carrots are soft.

In the meantime, cut the basil into very fine strips. At the end add to the sauce form with the meat, season if necessary and just heat well.

Serve with boiled potatoes or long-grain rice.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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