In a small saucepan bring rice vinegar, water, pickle mix and chilli to a gentle boil. Add cabbage and cook on a soft boil for 3 mins. Remove from heat, cool in a bowl in the fridge.
Heat a non-stick frying pan to medium heat and add oil. Add crumbed veal and shallow fry on both sides until golden brown and cooked through (appx 6-8 minutes).
To assemble: spread mustard and kewpie on one side of the Soft Turkish Oval Roll, add the veal cutlet.
Drain pickled cabbage then add before evenly scattering the coriander leaves.
On the other side of the roll, spread the tonkatsu sauce. Serve immediately for best results.
