Sesame Veal Cutlets with Cucumber Salad

Ingredients

For the cucumber salad

• 4 Lebanese cucumbers, cut into thin half-moons
• 30 ml (2 tbsp) chopped green onions
• 30 ml (2 tbsp) rice vinegar
• 15 ml (1 tbsp) sugar
• 5 ml (1 tsp) sesame oil
• 5 ml (1 tsp) minced garlic
• 5 ml (1 tsp) chili crisp oil

For the rice

• 375 ml (1 ½ cups) water
• 250 ml (1 cup) basmati rice, rinsed and drained
• Salt to taste

For the cutlets

• 45 ml (3 tbsp) reduced-sodium soy sauce
• 30 ml (2 tbsp) honey
• 15 ml (1 tbsp) rice vinegar
• 15 ml (1 tbsp) sesame oil
• 30 ml (2 tbsp) canola oil
• 8 Quebec grain-fed veal cutlets, about 75 g (2 2/3 oz) each
• 60 ml (1/4 cup) toasted white sesame seeds

Preparation

1. In a bowl, combine the cucumber salad ingredients. Set aside in the refrigerator.
2. In a pot, bring the water to a boil. Add the rice and salt. Cover and cook over low heat for 15 to 18 minutes, until all the liquid has been absorbed. Remove from heat and let stand for 5 minutes before fluffing with a fork.
3. Meanwhile, in a bowl, combine the soy sauce with the honey, rice vinegar, and sesame oil.
4. In a large frying pan, heat the canola oil over medium-high heat. Cook the veal cutlets for 1 to 2 minutes on each side, until they are golden brown. Set aside on a plate.
5. Reduce the heat to medium. Pour the sauce into the skillet and bring to a boil. Return the cutlets to the skillet and simmer for 1 to 2 minutes, turning the cutlets occasionally, until the sauce has thickened slightly and coats the meat well.
6. Sprinkle the cutlets with toasted white sesame seeds. Remove from heat.
7. Divide the rice among bowls, then top with the sesame-coated veal cutlets. Serve with cucumber salad.