Tender Ontario veal scaloppini is infused with flavour from an authentic Korean marinade of ginger, sesame and soy. Prepare and marinate a day in advance and this recipe becomes a quick weeknight meal that can be grilled and served in under 10 minutes.
5 garlic cloves, minced
1/2 cup (125 mL) soy sauce
3 tbsp (45 mL) toasted sesame oil
1 tbsp (15 mL) minced fresh ginger root
3 tbsp (45 mL) sugar
2 tsp (10 mL) rice or white vinegar
2 tsp (10 mL) sesame seeds
1 tsp (5 mL) fresh cracked pepper
1 1/2 lb (750 g) Ontario veal scaloppini
2 green onions, trimmed and thinly sliced
In bowl, whisk together well garlic, soy sauce, sesame oil, gingerroot, sugar, vinegar, sesame seeds and pepper. Place veal into a large re-sealable plastic bag; pour all of the marinade over veal. Seal the bag, and let stand in the refrigerator, turning the bag occasionally, overnight.
Grill the veal over medium high heat, discarding any leftover marinade, just until veal cooks through, about 2 minute per side. Transfer to platter and sprinkle with green onions.
Makes 4 to 6 servings.
Chef’s Tip: This marinade also works well with pork, chicken and turkey.
Per (1/6) serving: about 200 cal, 25 g pro, 9 g total fat (2 g sat fat), 4g carb, 0 g fibre, 90 mg chol, 720 mg sodium. %RDI: iron 6%, calcium 2%, vit C 4%