Cedar Springs Veal Asian Lettuce Wraps

Cedar Springs Veal Asian Lettuce Wraps



4 Cedar Springs Veal Chops
2 tablespoons + 3 tablespoons sesame oil
1/2 teaspoon salt
1 tablespoon fresh cracked black pepper
2 cloves minced garlic
2 tablespoons minced fresh ginger
1/2 cup each of julienne red, orange, and yellow bell peppers
1/2 cup sliced celery, diagonally cut
1 cup sliced water chestnuts
1 tablespoon honey
1/4 cup coconut milk
3 tablespoons chopped scallions
3 tablespoons chiffonade of basil (rolled basil cut into thin strips)
1 head of romaine lettuce, trimmed and cut into large pieces
1/2 cup salted peanuts


  1. Place the Cedar Springs Veal Chops in a large metal bowl. Coat the chops with 2 tablespoons of sesame oil- season with salt and pepper. Place the chops on a 400-degree grill and cook for 2-3 minutes a side. Remove the meat from the grill, and let rest for 5 minutes. Carefully remove the meat from the bone. Cube the veal into 1/2 pieces.
  2. Put 3 tablespoons of sesame oil in a large stainless steel skillet over medium heat. Sauté the minced garlic and ginger until it caramelizes and turns slightly brown, approximately 3 minutes.
  3. Add the julienne peppers, sliced celery, and water chestnuts- cook for 2 minutes. Place the cubed veal in the pan with the honey and coconut milk- stir thoroughly.
  4. Lastly, add the chopped scallions, chiffonade of basil, and adjust seasoning with salt and pepper.


To Assemble

  1. Place two leaves of the cut romaine on a dinner plate. Fill the leaves with the veal mixture. Put 2 tablespoons of salted peanuts on top of the lettuce wraps. Garnish with fresh lemon slices and fresh basil leaves.

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