Remove the veal escalope from the refrigerator and bring to room temperature. Bring around two litres of water to the boil and boil the rice noodles in the hot water for approximately five minutes.
Meanwhile cut the veal escalopes into thirds, creating twelve small escalopes. Lightly coat the escalopes.
For the rice noodle salad, wash and dry the courgette and the deseeded pepper. Slice the courgette. Halve and remove the deseeded pepper, and also cut into strips. Wash and dry the coriander and pick the leaves. Mix lime juice, fish sauce and soy sauce with the cane sugar.
Lightly roast the cashew nuts in a covered frying pan and chop roughly. Drain the rice noodles and then mix with the vegetables, the coriander and the sauce.
Fry the veal escalope in butter oil on both sides for around two minutes, season and arrange on pre-warmed plates. Distribute the rice noodle salad on top and scatter the chopped cashew nuts on top. Serve immediately.