Photo: Markus Spiske
Veal cutlet, Japanese salsa verde and blackened tomatoes
18 ingredients
30 min + 30 min
Serves 2
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Cook a deliciously different veal recipe packed full of Japanese flavours.
Estimated Nutrition (whole recipe, rough)
750
Calories
22g
Protein
20g
Fat
119g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Coriander | not in our table | 0 |
| Yuzu | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 x 225g/8oz veal
- salt and freshly ground black pepper
- 110g/4oz panko breadcrumbs
- 2 pinches sansho pepper
- 50g/2oz plain flour, seasoned with salt and black pepper
- 2 free-range eggs
- 2 tbsp olive oil
- 1 long red chilli
- ½ bunch coriander
- 4 umeboshi (available from online retailers), roughly chopped
- 1 tsp yuzu koshu (available from online retailers)
- 1 lemon
- 1 tsp soy sauce
- 2 tbsp mirin
- 60ml/2fl oz olive oil
- 1 punnet mixed heirloom tomatoes
- , for brushing olive oil
- pinch demerara sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes