Veal in puffed rice noodles and purees

This dish had some very good elements and some elements were off. For instance, the dish should have been served on a shale plate - this would have brought out the colors of the purées nicely like in this picture, which actually was my inspiration. http://sjoenne.com/blog/en-twisted-gang-wienerschnitzel-kalvemorbrad-paneret-i-risnudler-aerte-og-gulerodspure-og-mayo-dreng/

I high-jacked the idea of veal tenderloin in rice noodles and the carrot and peas purees, because these things I actually had in the fridge.

The idea of the veal breaded in noodles instead of the normal breadcrumbs was very interesting to me, although I was pretty skeptical that it would actually work.

So the dish was pretty easy. Take a nice piece of meat and cut it into small thick schnitzels, dip in flower, then egg and finally in crushed rice noodles. When using rice noodles, it is important to have enough oil to cook the schnitzels in, so that every little noodle pops up. Unfortunately, we did not have enough oil, so some of the noodles were not cooked through, and made the dish a bit too crispy.

For the puree on peas, I shortly blanched the peas, and blended with some salt, pepper, butter and a little lemon. For the carrot puree I used the same ingredients (switching peas with carrots) but I also added some thyme, which is a good match for the carrots. This puree tasted a little like mashed potatoes, although carrots - probably I used enough butter :P.

Finally we had some grilled cabbage (it has to be the kind on the picture, but I do not know the English word for it) and grilled tomatoes on the side. The grilled cabbage has become a favorite side dish at home. Very easy, just cut it in quarters and drizzle olive oil over, and grill for about ten to fifteen minutes on a grill pan. Tastes surprisingly good.

Again, sorry for the rather blurred picture