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Veal Piccata with Teriyaki Salsa

Ingredients for 4 portions

Per portion: 1208 kJ / 288 kcal

  • 4 x 120 g saddle of veal
  • 3-4 tbsp. plain flour 
  • A pinch of salt
  • A pinch of pepper
  • 2 fresh eggs
  • 1 tbsp. parmesan cheese (grated)

 For the Teriyaki Salsa 


Preparation time: 45 mins

To make the teriyaki salsa chop up the coriander roughly. Halve and de-seed the chili pepper. Then chop the chili and onion finely. Halve the tomatoes and scoop out the insides and discard. Cut the tomato flesh into approx. 1 cm cubes. Heat up the olive oil in a pan and sauté the chili and onions. Add the tomatoes and sauté them too. Now add the Teriyaki marinade & sauce and the sugar, and reduce until you achieve the desired flavour. To finish, add the chopped coriander.

Wrap the veal in cling film and tenderise it gently with a rolling pin, then season lightly with salt and pepper. Whisk the eggs and parmesan cheese in a bowl. First dip the meat in the flour, then coat it with the egg. Heat up oil in a frying pan and sauté the meat on both sides. Serve with the side dish of your choice and top with the teriyaki salsa. Garnish with coriander.

Tip! This dish tastes great with sautéed or boiled potatoes that are tossed in butter after cooking.