Veal tonkatsu with pickled vegetables
- Prep Time : 15 Minutes
- Cooking Time : 10 Minutes
4 x 100g Three River Farms crumbed veal schnitzel (see recipe here)
1 tbsp vegetable or canola oil
1/4 green cabbage, finely shredded
1 carrot, peeled into ribbons
4 radishes, cut into thin wedges
2 tbsp rice wine vinegar
2 tsp caster sugar
2 tbsp kecap manis
1 ½ tbsp Worcestershire sauce
60ml (1/4 cup) tomato sauce
½ tsp garlic powder
Microwave brown rice, coriander sprigs, to serve
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.
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.
Combine kecap manis, Worcestershire sauce, tomato sauce and garlic powder in a bowl. Stir well until combined.
Serve veal with tonkatsu sauce, pickled vegetables, rice and coriander sprigs.