YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Veal Cutlets
Savor tender, flavorful veal cutlets encrusted in a zesty blend of fresh herbs and whole wheat breadcrumbs. Each bite bursts with a satisfying crunch and aromatic herbs, perfectly seared to lock in moisture and flavor. A light finish with a squeeze of fresh lemon elevates this dish into a refined yet comforting meal.
INGREDIENTS
6 oz Veal Cutlets
2 tbsp Whole Wheat Breadcrumbs
1 tbsp Fresh Parsley (chopped)
1 tsp Fresh Thyme (chopped)
1 clove Garlic
1 tsp Olive Oil
1 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Prepare the veal cutlets by patting them dry with a paper towel. If needed, lightly pound them to an even thickness.
In a shallow bowl, combine whole wheat breadcrumbs, chopped parsley, chopped thyme, minced garlic, salt, and pepper.
Lightly brush each veal cutlet with olive oil, then press them into the breadcrumb and herb mixture so that it adheres well.
Heat a non-stick skillet over medium-high heat. Add the remaining olive oil to the pan.
Place the cutlets in the skillet and sear for about 3-4 minutes on one side until golden brown. Flip and cook the other side for another 3-4 minutes or until the veal is cooked through.
Once cooked, transfer the cutlets to a plate and drizzle with lemon juice or serve with a lemon wedge for extra zest.
Serve immediately and enjoy this light yet flavorful dish.