Veal Croquettes with Asian Sauce



  • 4 Quebec Veal cutlets
  • 45 ml (3 tbsp) seasoned rice vinegar
  • 60 ml (1/4 cup) hoisin sauce
  • 20 ml (4 tsp) honey
  • 15 ml (1 tbsp) chopped ginger (optional)
  • 375 ml (1 1/2 cup) panko breadcrumbs
  • 125 ml (1/2 cup) flour
  • 2 eggs
  • Canola oil
  • Salt and pepper to taste


  1. In a bowl, combine rice vinegar, hoisin sauce, honey and, if desired, ginger. Set aside.
  2. Cut veal cutlets into 2 cm (3/4 inch) thick strips. Salt and pepper.
  3. Prepare three bowls. In the first, place the flour. In the second, beat the eggs. In the third, place the breadcrumbs.
  4. Flour veal strips and shake to remove excess. Dip the strips into the beaten eggs and coat them with bread crumbs.
  5. In a large frying pan, heat a little canola oil on medium. Cook the veal strips 1 to 2 minutes per side. Serve with Asian sauce.


Photo credit: Pratico-Pratiques