Breaded veal cutlets with tonkatsu sauce

Ready to Cook
Breaded veal cutlet
30 min Preparation
15 min Cooking
4 Portions

Ingredients

  • 4 ready to cook breaded veal cutlets Fontaine Family

Sauce

  • 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

Garnish

  • 1 green onion, chopped

Preparation

  1. In a small saucepan set over medium heat, melt the butter and sauté the garlic for 3 minutes.
  2. Add ketchup, honey, soy sauce, and Worcestershire sauce. Bring to a boil and set aside.
  3. In a pan, sear the cutlets over medium-high heat, 1 to 2 minutes on each side.
  4. Drizzle cutlets with the sauce and sprinkle with chopped green onion.

Side dishes

Serve with white rice and green vegetables.

Tips and Tricks


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