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Veal cutlets Japanese Salsa Verde
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| Ingredients For the veal | |
| 2 x | 225g, 8oz veal cutlets |
| - salt and freshly ground black pepper | |
| 110g/4oz | panko breadcrumbs |
| 2 pinches | sansho pepper, (available from online retailers) |
| 50g/2oz | plain flour, seasoned with salt and black pepper |
| - 2 free-range eggs, lightly beaten | |
| 2 tbsp | olive oil |
| For the Japanese salsa verde - 1 long red chilli, finely chopped | |
| ½ bunch | coriander, roughly chopped |
| - 4 umeboshi (available from online retailers), roughly chopped | |
| 1 tsp | yuzu koshu, (available from online retailers) |
| 1 | lemon, zest only |
| 1 tsp | soy sauce |
| 2 tbsp | mirin |
| 60ml/2fl oz | olive oil |
| For the blackened tomatoes - 1 punnet mixed heirloom tomatoes | |
| olive oil, for brushing | |
- pinch demerara sugar
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Method
1. Season the veal cutlets with salt and freshly ground black pepper.
2. Mix the breadcrumbs and sancho pepper together. Beat te eggs in a bowl and sprinkle the flour onto a plate.
3. Dredge the cutlets in the flour, then dip into the beaten egg mixture and roll in the breadcrumbs. Set aside on a tray and chill in the fridge for an hour.
4. Preheat the oven to 200C/400F/Gas 6.
5. Heat the oil in an ovenproof frying pan until hot. Fry the cutlets for 1-2 minutes on each side, or until golden-brown.
6. Place the cutlets in the oven to roast for 5-6 minutes (for medium), or until cooked to your liking. Remove from the oven and set aside to rest.
7. For the salsa verde, whisk all the ingredients together to form a course paste.
8. Brush the tomatoes with the oil and season with freshly ground black pepper and a pinch of demerera sugar.
9. Blacken the skin of the tomatoes with a blowtorch or under a hot grill. Once the skin has blistered and cracked, chopped coarsely and mix together with the salsa verde until well combined.
10. To serve, slice the veal cutlet and place on top of the salsa verde mixture. Garnish with a pinch of sansho pepper.
Ingredients
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