CRISPY VEAL NUGGETS with ASIAN SAUCE
Grain Fed veal, Milk Fed Veal
Veal Cutlets
25 min
Preparation
10 min
Cooking
4
Portions
Ingredients
- 1 package of Fontaine Family veal cutlets
- Salt and pepper to taste
- 125 mL (1/2 cup) flour
- 2 eggs
- 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
Preparation
- 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.