Veal tonkatsu with pickled vegetables | Australian Veal

Ingredients

• 4 x 100g crumbed veal schnitzel
• 1 tbsp vegetable or canola oil
• 1/4 green cabbage, finely shredded
• 1 carrot, peeled into ribbons
• 4 radishes, cut into thin wedges
• 2 tbsp rice wine vinegar
• 2 tsp caster sugar
• 2 tbsp kecap manis
• 1 1/2 tbsp Worcestershire sauce
• 60ml (1/4 cup) tomato sauce
• 1/2 tsp garlic powder
• Microwave brown rice, coriander sprigs, to serve