Breaded veal cutlets with tonkatsu sauce
Ready to Cook
Breaded veal cutlet
30 min
Preparation
15 min
Cooking
4
Portions
Ingredients
- 4 ready to cook breaded veal cutlets Fontaine Family
Sauce
- 180 ml (¾ cup) ketchup
- 60 ml (¼ cup) honey
- 3 garlic cloves, minced
- 15 ml (1 tbsp.) soya sauce
- 15 ml (1 tbsp.) Worcestershire sauce
- 5 ml (1 tsp.) Dijon mustard
- 15 ml (1 tbsp.) butter
Garnish
- 1 green onion, chopped
Preparation
- In a small saucepan set over medium heat, melt the butter and sauté the garlic for 3 minutes.
- Add ketchup, honey, soy sauce, and Worcestershire sauce. Bring to a boil and set aside.
- In a pan, sear the cutlets over medium-high heat, 1 to 2 minutes on each side.
- Drizzle cutlets with the sauce and sprinkle with chopped green onion.
Side dishes
Serve with white rice and green vegetables.