Tonkatsu-Style Veal
with Orange-Wafu Salad & Nori Rice
Cooking time
30 minutes
Servings
2/4
Calories
1190 /serving
The promise of tonkatsu is two-fold: the crispy-crunchy panko exterior and the tangy-sweet sauce that accompanies it. We’re elevating this Japanese classic with veal cutlets, and powering them up with fragrant edamame-studded rice and a fresh orange and string pea salad.
We will send you:
- 340g Grain-fed veal cutlets (raised without antibiotics by Canadian farmers)
- 1 Head of lettuce
- 200g String peas (sugar snap peas or snow peas)
- 1 Orange
- 1g Crushed nori
- 60ml Ketchup
- 30ml Oyster sauce
- 150g Edamame (or green peas)
- 10ml Worcestershire sauce
- 30ml Mayonnaise
- 60g Panko
- 160g Jasmine rice
- 60ml Wafu sauce
Contains: Anchovies • Barley • Eggs • Oysters • Sesame • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
47 g
Saturated Fat
8 g
Sodium
1790 mg
Total Carb
134 g
Sugars
31 g
Protein
56 g
Fibre
12 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and add the edamame. Let sit, covered, for 5 min.
- Add the nori and fluff the rice.
Prepare the veal
- Meanwhile, pat the veal dry; season with S&P.
- In a medium bowl, combine the mayo, 1 tbsp water (double for 4 portions) and S&P.
- In a second medium bowl, combine the panko and S&P.
- Working a few at a time, coat the veal in the mayo mixture (shaking off any excess), then in the panko (pressing to adhere).
Cook the veal
- In a large pan, heat a thin layer of oil on medium.
- Working in batches if necessary, add the veal* and cook, 2 to 3 min. per side, until browned and cooked through.
- Transfer to a wire rack or paper towel-lined plate.
Make the salad
- Halve the lettuce lengthwise; thinly slice crosswise.
- Thinly slice the string peas crosswise on an angle.
- Cut off the top and bottom of the orange; cut away the peel and white pith. Thinly slice into rounds. Quarter the rounds.
- In a large bowl, combine the lettuce, string peas, orange, wafu sauce and S&P.
Make the tonkatsu sauce
- In a small bowl, combine the ketchup, Worcestershire sauce, oyster sauce and 1 tsp water (double for 4 portions).
Plate your dish
- Divide the rice and veal between your plates.
- Serve the tonkatsu sauce and salad on the side. Bon appétit!
