| Yield: 12 servings | Weight | Measure | Directions |
|---|---|---|---|
| Ontario Veal scaloppini | 12 pieces |
In large shallow pan, combine veal with sweet chili sauce, soy sauce and green onion. Cover and refrigerate for at least one hour and up to 2 days, turning occasionally to coat both sides. |
|
|
Sweet chili sauce |
|
½ cup (125 mL) ¼ cup (60 mL) 2 |
|
| Boiling water Rice wine vinegar Sugar Salt Carrots, peeled and julienned Daikon, peeled and julienned |
1 cup (250 mL) ½ cup (125 mL) 6 tbsp (90 mL) 2 tsp (10 mL) 2 1 |
In bowl, whisk together water, rice vinegar, sugar and salt until the sugar has dissolved. Let cool. Add carrot and daikon. Cover and refrigerate for at least one hour and up to one week. Grill marinated veal on greased grill over medium high heat for 3 minutes, turn and grill 2 minutes more. Let rest for 5 minutes. To assemble sandwiches: Spread mayonnaise over toasted rolls. Slice veal to fit on roll. Top with drained pickled carrot, daikon and cilantro. |
|
| Crusty rolls (or 3 baguettes cut into 12 pieces) | 12 | ||
| Mayonnaise Cilantro |
¾ cup (185 mL) 36 sprigs |
Source: Ontario Veal Appeal ontariovealappeal.ca
