Herb-Crusted Pan Seared Veal Chops

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Veal Chops

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Veal Chops

Savor tender veal chops with a vibrant herb crust, perfectly pan-seared to lock in flavors. The dish is elevated with a light bed of fresh arugula, roasted cherry tomatoes, and a hint of parmesan, complemented by a side of fluffy quinoa. Enjoy a harmonious balance of lean protein and bright, herbaceous notes in every bite.

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NUTRITION

353kcal
Protein
35.5g
Fat
19.2g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Veal Chop

1 tsp Olive Oil

1 Garlic clove, minced

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

5 Cherry Tomatoes

1 cup Arugula

1 tbsp Grated Parmesan Cheese

1/4 cup Cooked Quinoa

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PREPARATION

  • 1

    Pat the veal chop dry with paper towels and season lightly with salt and pepper.

  • 2

    In a small bowl, mix the minced garlic, finely chopped rosemary and thyme leaves, and olive oil.

  • 3

    Rub the herb mixture evenly over the veal chop, ensuring a well-coated crust.

  • 4

    Heat a skillet over medium-high heat. When hot, place the veal chop in the skillet and sear for about 3-4 minutes per side until a golden crust forms and the internal temperature reaches your desired doneness.

  • 5

    While the veal is resting, halve the cherry tomatoes and lightly toss them with a pinch of salt and pepper.

  • 6

    Plate the veal chop on a bed of fresh arugula, scatter the tomatoes on top, and sprinkle with grated Parmesan cheese.

  • 7

    Serve alongside the cooked quinoa for a balanced and satisfying meal.

Herb-Crusted Pan Seared Veal Chops

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Veal Chops

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Veal Chops

Savor tender veal chops with a vibrant herb crust, perfectly pan-seared to lock in flavors. The dish is elevated with a light bed of fresh arugula, roasted cherry tomatoes, and a hint of parmesan, complemented by a side of fluffy quinoa. Enjoy a harmonious balance of lean protein and bright, herbaceous notes in every bite.

NUTRITION

353kcal
Protein
35.5g
Fat
19.2g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Veal Chop

1 tsp Olive Oil

1 Garlic clove, minced

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

5 Cherry Tomatoes

1 cup Arugula

1 tbsp Grated Parmesan Cheese

1/4 cup Cooked Quinoa

PREPARATION

  • 1

    Pat the veal chop dry with paper towels and season lightly with salt and pepper.

  • 2

    In a small bowl, mix the minced garlic, finely chopped rosemary and thyme leaves, and olive oil.

  • 3

    Rub the herb mixture evenly over the veal chop, ensuring a well-coated crust.

  • 4

    Heat a skillet over medium-high heat. When hot, place the veal chop in the skillet and sear for about 3-4 minutes per side until a golden crust forms and the internal temperature reaches your desired doneness.

  • 5

    While the veal is resting, halve the cherry tomatoes and lightly toss them with a pinch of salt and pepper.

  • 6

    Plate the veal chop on a bed of fresh arugula, scatter the tomatoes on top, and sprinkle with grated Parmesan cheese.

  • 7

    Serve alongside the cooked quinoa for a balanced and satisfying meal.