sticky peppered veal cutlets

  • ½ cup (125ml) soy sauce
  • ⅓ cup (60g) brown sugar 
  • 2 tablespoons vegetable oil 
  • 2 cloves garlic, crushed 
  • 1 teaspoon cracked black pepper 
  • 4 x 200g veal cutlets
  • lemon wedges, to serve
  1. Place the soy sauce, brown sugar, oil, garlic, pepper and veal cutlets in a bowl and toss to coat. Cover and refrigerate for 30 minutes. Heat a char-grill pan or barbecue over high heat. Char-grill or barbecue the veal for 4–5 minutes each side for medium or until cooked to your liking. 
  2. Serve with crunchy summer slaw and lemon wedges. Serves 4.
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