Recipe

Veal tonkatsu with pickled vegetables

  • Serves 4
  • Prep Time 15 mins
  • Cooking Time 10 mins
Veal tonkatsu with pickled vegetables

Ingredients

  • Serves 4
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Method

  1. Heat oil in a large non-stick frying pan over medium heat. Cook veal for 3-4 minutes each side or until golden and cooked through. Set aside on a plate lined with paper towel.
  2. Place cabbage, carrot and radishes in a large bowl. Combine vinegar and sugar in a small bowl, season and drizzle over vegetables. Toss to coat and set aside.
  3. Combine kecap manis, Worcestershire sauce, tomato sauce and garlic powder in a bowl. Stir well until combined.
  4. Serve veal with tonkatsu sauce, pickled vegetables, rice and coriander sprigs.

Tips

  1. You can buy pre-made tonkatsu sauce at supermarkets or Asian grocers.
  2. Add cucumber ribbons or green onions to the pickled vegetables.
  3. Alternatively, cook schnitzels in the oven. Preheat oven to 200°C (180° fan-forced).
  4. Place schnitzels on a preheated tray in the centre of the oven, lightly spray with oil and cook for 10-12 minutes, turning halfway, or until cooked through.