Cook a deliciously different veal recipe packed full of Japanese flavours.
Season the veal cutlets with salt and freshly ground black pepper.
Mix the breadcrumbs and sancho pepper together. Beat te eggs in a bowl and sprinkle the flour onto a plate.
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.
Preheat the oven to 200C/400F/Gas 6.
Heat the oil in an ovenproof frying pan until hot. Fry the cutlets for 1-2 minutes on each side, or until golden-brown.
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.
For the salsa verde, whisk all the ingredients together to form a course paste.
Brush the tomatoes with the oil and season with freshly ground black pepper and a pinch of demerera sugar.
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.
To serve, slice the veal cutlet and place on top of the salsa verde mixture. Garnish with a pinch of sansho pepper.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin takes a look back at some of his best moments from Saturday Kitchen.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.