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Grilled Veal Cutlets & Pineapple Fried Rice



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12 cups cooked rice, about 4 lb., 4 oz.
4 cups vegetable oil, divided
1-1/2 cups onions, thinly sliced, about 2-1/2 oz.
3/4 cup red bell, thinly sliced, about 1 oz.
1/4 cup + 1 tbsp. minced garlic, divided
1-1/2 tsp. minced fresh ginger, about 1 lb.
3 cups canned pineapple, cut in ½-inch pieces
1-1/2 cups regular or reduced-sodium soy sauce
6 tbsp. sugar, about 1 oz.
3 cups fresh basil, julienne
salt and ground black pepper, as needed
1-1/2 cups fresh lime juice
3/4 cup honey
1 tbsp. dry thyme leaves
24 veal cutlets, ½ inch thick (IMPS/NAMP 1336), about 7 lb.
green onions, thinly sliced, as needed
toasted sesame seeds, as needed
fresh pineapple wedges (optional), as needed


  1. 1
    For Pineapple Fried Rice: Heat pan until very hot. Sauté rice in 1 cup oil (in batches, if necessary), stirring often until lightly brown. Add 1-1/2 cups onions, bell pepper, 1 tbsp garlic and ginger and cook briefly. Add remaining ingredients such as pineapple, soy sauce, sugar and basil; adjust seasoning to taste.
  2. 2
    For Marinade: Mix ingredients together such as 3 cups oil, lime juice, 1-1/2 cups soy sauce, honey, 1/4 cup garlic and thyme leaves.
  3. 3
    For Veal: Season cutlets with salt and pepper. Marinate in ½ cup marinade for 10 minutes. Grill veal about 1 minute per side.
  4. 4
    To Serve: Place 1 cup rice on plate and 2 grilled cutlets. Garnish with green onions, sesame seeds and, if desired, fresh pineapple.

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cuisines North & South American, Other North American, Other South American
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