Mango Salsa Spiced Quebec Veal Cutlets


  • 4 Quebec Veal cutlets, 150 g (5 oz) each


  • 45 ml (3 tbsp) soya sauce
  • Juice and zest from a lime
  • 15 ml (1 tbsp) honey
  • 5 ml (1 tsp) sambal oelek or pepper sauce or crushed peppers
  • 15 ml (1 tbsp) olive oil

Mango salsa

  • 1 mango peeled and diced
  • 1 Italian tomato seeded and diced
  • 60 ml (1/4 cup) red onions diced
  • 45 ml (3 tbsp) ground fresh coriander
  • 30 ml (2 tbsp) lime juice
  • Salt and ground pepper


  1. In a shallow bowl, mix all the marinade ingredients.
  2. Place the veal cutlets in the marinade and let marinate for 5 minutes at room temperature.
  3. In a bowl, mix all salsa ingredients and set aside.
  4. Preheat barbecue on high.
  5. Sear the first side of the veal cutlets until the juices rise to the surface.
  6. Turn the cutlets over and cook until the juices rise once again to the surface, approximately 2 minutes per side according to the thickness of the cutlets. The inner temperature of the meat will reach 64°C (147°F) and the meat will begin to shrink in volume.
  7. Remove cutlets from heat, cover lightly with aluminium foil and set aside for a few minutes and keep warm.
  8. Serve the veal cutlets on warm plates and top with mango salsa.