CUTLETS WITH MANGO SALSA

Marinade

- 3 Tbsp. (45 mL) soya sauce
- Juice and rind of 1 lime
- 1 Tbsp. (15 mL) honey
- 1 tsp. (5 mL) crushed chilis
- 1 Tbsp. (15 mL) olive oil
- 4 grain-fed veal cutlets or approximately 4 oz. (115 g) each

Mango Salsa

- 1 mango, peeled and diced
- 1 Italian tomato, seeded and diced
- 1/4 cup (60 mL) red onion, diced
- 3 Tbsp. (45 mL) fresh coriander, chopped
- 2 Tbsp. (30 mL) lime juice
- Salt and freshly ground pepper to taste

In a shallow pan, mix all marinade ingredients. Add the cutlets and marinate 5 minutes at room temperature. In a bowl, mix all ingredients for the mango salsa. Set aside.

Meantime, heat a frying pan with grooved bottom to red hot. Sear the cutlets for 1 minute on each side at medium-high. Serve with mango salsa.

Gives 4 portions.