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. Serve with crunchy summer slaw and lemon wedges. Serves 4.