| Yield: 12 servings | Weight | Measure | Directions |
|---|---|---|---|
| Ontario Veal scaloppini | 12 pieces |
In large shallow pan, combine veal with sweet chili sauce, soy sauce green onion. Cover refrigerate for at least one hour 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 julienned Daikon, peeled 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 salt until the sugar has dissolved. Let cool. Add carrot daikon. Cover refrigerate for at least one hour up to one week. Grill marinated veal on greased grill over medium high heat for 3 minutes, turn grill 2 minutes more. Let rest for 5 minutes. To assemble swiches: Spread mayonnaise over toasted rolls. Slice veal to fit on roll. Top with drained pickled carrot, daikon 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
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