Method:
1 Preheat oven to 200°C fan-forced.
2 Combine ketcap, lemon juice and a dash of olive oil in a bowl add veal and turn to coat.
3 Heat oil in a frying pan, cook veal for 2-3 minutes each side then transfer pan to the oven for 5-6 minutes or until cooked to your liking. Rest for 5 minutes.
4 Place chicken stock in a saucepan and bring to the boil, add ginger, chilli, soy sauce, thyme and mushrooms and cook for 4-6 minutes or until mushrooms are soft.
5 Serve veal topped with mushrooms, coriander leaves and drizzle with a little of the stock mixture