Korean veal cutlet skewers
Grain Fed veal, Milk Fed Veal
Veal Cutlets
30 min
Preparation
4 min
Cooking
4
Portions
Ingredients
- 1 package Veal cutlets Family Fontaine
- 2 cloves garlic, minced
- 15 ml (1 tablespoon) fresh ginger, grated
- 3 green onions, minced
- 125 ml (1/2 cup) low-sodium soy sauce
- 60 ml (¼ cup) maple syrup
- 10 ml (2 teaspoon) sesame oil
- 15 ml (1 tablespoon) sambal oelek (the classic chili paste)
Cabbage slaw
- 1 head of cabbage, sliced thinly
- 2 green onions, sliced thinly
- 45 ml (3 tablespoon) rice vinegar
- Juice of 1 lime
- 15 ml (1 tablespoon) maple syrup
- 5 ml (1 teaspoon) sesame oil
Preparation
- Slice the cabbage using a mandolin, a food processor or a knife. In a small bowl mix together green onions, lime juice, rice vinegar, maple syrup and sesame oil. In a larger bowl toss together cabbage and dressing. Season with salt and mix well. Adjust seasoning if needed.
- In a shallow container, blend all the ingredients for the veal marinade.
- On a work surface, flatten the cutlets using a meat mallet.
- Slice the cutlets in half lengthwise into long strips. Place the veal in the marinade, cover and refrigerate for about 2 hours or overnight. This step can be prepared in advance.
- Preheat the BBQ to medium-high heat or use a grooved skillet instead set to medium-high heat.
- Thread the veal strips onto skewers. Remove the excess marinade
- Grill 2 minutes on each side. Or sautée if you are using the skillet method.
Side dishes
Serve veal skewers with cabbage slaw.