Veal cutlet, Japanese salsa verde and blackened tomatoes

Cook a deliciously different veal recipe packed full of Japanese flavours.


For the veal
  • 2 x 225g/8oz veal cutlets

  • salt and freshly ground black pepper

  • 110g/4oz panko breadcrumbs

  • 2 pinches sansho pepper (available from online retailers)

  • 50g/2oz plain flour, seasoned with salt and black pepper

  • 2 free-range eggs, lightly beaten

  • 2 tbsp olive oil

For the Japanese salsa verde
  • 1 long red chilli, finely chopped

  • ½ bunch coriander, roughly chopped

  • 4 umeboshi (available from online retailers), roughly chopped

  • 1 tsp yuzu koshu (available from online retailers)

  • 1 lemon, zest only

  • 1 tsp soy sauce

  • 2 tbsp mirin

  • 60ml/2fl oz olive oil

For the blackened tomatoes

Preparation method

  1. Season the veal cutlets with salt and freshly ground black pepper.

  2. Mix the breadcrumbs and sancho pepper together. Beat te eggs in a bowl and sprinkle the flour onto a plate.

  3. Dredge the cutlets in the flour, then dip into the beaten egg mixture and roll in the breadcrumbs. Set aside on a tray and chill in the fridge for an hour.

  4. Preheat the oven to 200C/400F/Gas 6.

  5. Heat the oil in an ovenproof frying pan until hot. Fry the cutlets for 1-2 minutes on each side, or until golden-brown.

  6. Place the cutlets in the oven to roast for 5-6 minutes (for medium), or until cooked to your liking. Remove from the oven and set aside to rest.

  7. For the salsa verde, whisk all the ingredients together to form a course paste.

  8. Brush the tomatoes with the oil and season with freshly ground black pepper and a pinch of demerera sugar.

  9. Blacken the skin of the tomatoes with a blowtorch or under a hot grill. Once the skin has blistered and cracked, chopped coarsely and mix together with the salsa verde until well combined.

  10. To serve, slice the veal cutlet and place on top of the salsa verde mixture. Garnish with a pinch of sansho pepper.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 2

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This recipe is from...

Saturday Kitchen Best Bites Episode 71 bbc_one Saturday Kitchen Best Bites

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