Korean veal cutlet skewers

Grain Fed veal, Milk Fed Veal
Veal Cutlets
30 min Preparation
4 min Cooking
4 Portions


  • 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


  1. 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.
  2. In a shallow container, blend all the ingredients for the veal marinade.
  3. On a work surface, flatten the cutlets using a meat mallet.
  4. 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.
  5. Preheat the BBQ to medium-high heat or use a grooved skillet instead set to medium-high heat.
  6. Thread the veal strips onto skewers. Remove the excess marinade
  7. Grill 2 minutes on each side. Or sautée if you are using the skillet method.

Side dishes

Serve veal skewers with cabbage slaw.

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