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Veal cutlet, Japanese salsa verde and blackened tomatoes

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

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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