Cooking time: 15 min - Preparation time: 15 min - Serves: 4
Ingredients
4 veal cutlets
4 chicken cutlets
2 onions
80 g brown sugar
10 tbsp. soy sauce
2 tbsp. balsamic vinegar
Preparation:
1. Start by cutting your cutlets into medium-sized cubes to make skewers. Thread each piece of meat onto a skewer, alternating chicken and veal. Chop your onions.
2. Heat your Kokko over medium heat. Add 1 tablespoon of oil, then the brown sugar. Caramelize, then add the onion. Fry for a few minutes, until the onion browns.
3. Place the skewers on the other side of the Kokko and cook for ten minutes, turning regularly. 2 minutes before the end of cooking, add the soy sauce and balsamic vinegar. Your skewers will caramelize again.
4. Remove from the griddle. Serve with lemon risotto. You can find this recipe on the Au coin des gourmet blog.
