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Pepper & lime veal cutlets with chinese salad
Pepper & lime veal cutlets with chinese salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients:
  • 91.00 gm olive oil
  • 42.00 gm fresh lime juice
  • 10.40 gm Red Tabasco Pepper Sauce (see note)
  • 8.00 gm brown sugar
  • 2.95 gm Dijon mustard
  • 8 veal cutlets (about 150g each)
  • 12.00 gm sesame seeds
  • 1/4 (about 425g) Chinese cabbage (wong nga bok), finely shredded
  • 1 (about 150g) carrot, cut into thin sticks
  • 2 firm Williams pears, unpeeled, coarsely grated
  • 1 red onion, halved, thinly sliced
Instructions:
  • In a medium bowl, mix together 4 tablespoons of oil, lime juice, pepper sauce, sugar, and mustard. Place veal cutlets in a glass or ceramic dish and brush both sides of the cutlets with 2 tablespoons of the lime marinade. Allow the cutlets to marinate for 10 minutes.
  • Heat a small frying pan over medium heat until hot. Add sesame seeds and cook, stirring consistently, for 3-4 minutes until they are lightly toasted and golden. Transfer the toasted sesame seeds to a large bowl (See microwave tip).
  • Combine cabbage, carrot, pears, and onion with sesame seeds and mix well.
  • In a large frying pan over medium-high heat, heat the remaining oil. Cook half of the veal cutlets for 3 minutes on each side for medium doneness, then transfer to a plate and loosely cover with foil to keep warm. Repeat with the rest of the veal cutlets.
  • Drizzle the rest of the lime marinade over the salad, mix well. Divide onto plates and place cutlets on top. Serve right away.

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