- 4 pieces veal scaloppini
- 2 tbsp (25 mL) sweet chili sauce
- 1 tbsp (15 mL) soy sauce
- 1 green onion, minced
- 1/2 cup (125 mL) boiling water
- 1/4 cup (50 mL) rice wine vinegar
- 3 tbsp (45 mL) sugar
- 1 tsp (5 mL) salt
- 1 carrot, julienned
- 1 cup (250 mL) julienned daikon
- 4 crusty rolls, halved lengthwise
- 1/4 cup (50 mL) mayonnaise
- 12 sprigs cilantro
In a re-sealable bag or shallow dish combine veal with sweet chili sauce, soy and green onion until evenly coated. Let sit for at least one hour, or refrigerated for up to one day, turning occasionally.
In bowl, whisk together water, rice vinegar, sugar and salt until well blended and the sugar has dissolved. Let cool. Add carrot and daikon. Cover and refrigerate for at least one hour and up to 7 days.
Grill veal on greased grill over medium high heat for 3 minutes; turn and grill until opaque and just of hint of pink inside, about 2 minutes (will depend on thickness of veal) Let rest for 5 minutes. Grill buns.
Spread mayonnaise over buns. Slice veal to fit on buns. Top with drained, pickled carrot/daikon and top with cilantro.
Makes 4 sandwiches.
Per sandwich: about 300 cal, 15 g pro, 20 g total fat (4 g sat fat), 28g carb, 1g fibre, 45mg chol, 830mg sodium. %RDI: iron 10%, calcium 10%, vit A 80%, vit C 15%