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Breaded veal cutlets with tonkatsu sauce
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Breaded veal cutlet
4 ready to cook breaded veal cutlets Fontaine Family
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
1 green onion, chopped
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.
Serve with white rice and green vegetables.
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