Ingredients
- 1 tbs chili flakes
- 2 tbs soy sauce
- 4 veal cutlet (approx. 150 g each)
- 200 g tomatoes
- 2 spring onions
- 1 fennel bulb
- 1 small red chili
- 3 stalks parsley
- 1 tbs lime juice
- 1 tbs olive oil
- salt, pepper
- 1 pinch sugar
Preparation
1. Mix the chili flakes and soy sauce and marinate the cutlets overnight. Remove from the fridge approx. 30 minutes before preparation.
2. Clean, de-seed, and dice the tomatoes. Clean and finely dice the fennel. Clean the spring onions and cut into thick rings. Clean the chili and chop finely. Finely chop the parsley. Mix everything with lime juice, oil, salt, pepper and sugar.
3. Heat the pan on highest level up to the roasting window, switch to a low level, dab the cutlets dry with a paper towel and roast on both sides. Switch off the hob and let stand for approx. 10 minutes covered with the lid. Serve with cooking juices and salsa.
This recipe has been tested and approved by AMC.
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