Hybrid Recipe: Veal Katsu Sando
Looking for a creative sandwich option for your lunch menu?
You can’t go wrong with crumbed, fried, Japanese style veal, with all the sauces and crunchy cabbage.
Served on a soft Turkish roll to mop up all the flavour, this recipe from Tip Top Foodservice will get heads turning.
Veal Katsu Sando
Serves 1
Ingredients
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Method
- In a small saucepan bring rice vinegar, water, pickle mix and chilli to a gentle boil. Add cabbage and cook on a soft boil for 3 mins. Remove from heat, cool in a bowl in the fridge.
- Heat a non-stick frying pan to medium heat and add oil. Add crumbed veal and shallow fry on both sides until golden brown and cooked through (appx 6-8 minutes).
- To assemble: spread mustard and kewpie on one side of the Soft Turkish Oval Roll, add the veal cutlet.
- Drain pickled cabbage then add before evenly scattering the coriander leaves.
- On the other side of the roll, spread the tonkatsu sauce. Serve immediately for best results.
Looking for more inspiration?
Tip Top Foodservice has got you covered
with a range of recipes online for you to try.
2nd November 2021
