Veal Cutlets with mango salsa

Veal Cutlets with mango salsa
  • 4 servings
  • 0:30 Preparation
  • 0:02 Cooking
  • 0:37 Total Time

Ingredients

Add all
  • marinade:

  • 3 Tbsp.
    (45 mL)

    soya sauce

  • juice and rind of 1 lime

  • 1 Tbsp.
    (15 mL)

    honey

  • 1 tsp.
    (5 mL)

    crushed chilis

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 4*4 oz
    (4*115 g)

    grain-fed veal cutlets

  • mango salsa

  • 1

    mango, peeled and diced

  • 1

    Italian tomato, seeded and diced

  • 1/4 cup
    (60 mL)

    red onion, diced

  • 3 Tbsp.
    (45 mL)

    fresh coriander, chopped

  • 2 Tbsp.
    (30 mL)

    lime juice

  • Salt and freshly ground pepper to taste

Preparation

In a shallow pan, mix all marinade ingredients. Add the cutlets and marinate 5 minutes at room temperature. In a bowl, mix all ingredients for the mango salsa. Set aside.

Meantime, heat a frying pan with grooved bottom to red hot. Sear the cutlets for 1minute on each side at medium-high. Serve with mango salsa.

Source: Féd. des producteurs de bovins du Québec

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007