1. In a frying pan, heat 15 ml (1 tablespoon) oil over medium-high heat.
2. Sear the cutlets for approximately 2 minutes on each side. Remove from the pan and set aside.
3. In the same frying pan, heat the remaining 15 ml (1 tablespoon) oil over medium-high heat. Sauté the onions and carrots for 2 to 3 minutes. Add the cutlets and Teriyaki Cooking Sauce. Cover and simmer over low heat for 6 to 8 minutes.
4. Add the watercress and cook for another 2 minutes. Serve with rice.

CHEF’S SECRET

Add a little freshly grated ginger to the sauce for some aromatic heat that perfectly complements the sweet teriyaki sauce.

• Garnish with toasted sesame seeds and green onion for a visual contrast and an additional layer of flavour.
• Experiment with different vegetables, such as red bell peppers or broccoli for more colour and nutrients.
• Be careful not to overcook the chops to avoid drying out the meat. Cooking them quickly on high heat helps to seal in the juices and get a flavourful and tender meat.

Veal Teriyaki are a perfect fusion of delicate veal and bold teriyaki flavours for a culinary experience that is both rich and harmonious. Seared to perfection, these chops feature a slightly caramelized exterior that reveals tender, juicy meat, soaking up the deep umami flavours of the teriyaki sauce. Julienned carrots and sliced onions add a crunchy sweetness, while peppery watercress lends an unexpected freshness and a slight bitterness to balance the sweet sauce. Served with fluffy rice, these veal teriyaki chops are a comforting, satisfying dish, perfect for a family dinner or a special occasion.