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CRISPY VEAL NUGGETS with ASIAN SAUCE
Grain Fed veal, Milk Fed Veal
1 package of Fontaine Family veal cutlets
Salt and pepper to taste
125 mL (1/2 cup) flour
375 mL (1 1/2 cups) panko breadcrumbs
15 mL (1 tbsp.) canola oil
45 mL (3 tbsp.) seasoned rice vinegar
60 mL (1/4 cup) hoisin sauce
20 mL (4 tsp.) honey
15 mL (1 tbsp.) chopped ginger
Preheat oven to 180°C (350°F).
Line a baking sheet with parchment paper and set aside.
Flatten the cutlets with a meat tenderizer.
Cut cutlets into three equal pieces, season with salt and pepper. Roll each piece, set aside.
Prepare three shallow dishes. In the first, pour the flour. In the second, beat the eggs. In the third, pour the breadcrumbs.
Flour the veal rolls and shake off the excess flour. Dip the rolls in the beaten eggs and coat with breadcrumbs.
Arrange the rolls as you go on the baking sheet.
Bake for 10 minutes.
Meanwhile, prepare Asian sauce by combining in a mixing bowl, vinegar, hoisin sauce, honey and ginger.
Serve crispy nuggets with the Asian sauce.
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