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
- 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.
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