Crispy Pan-Seared Veal Cutlets with Roasted Asparagus and Lemon

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

Crispy Pan-Seared Veal Cutlets with Roasted Asparagus and Lemon

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Veal Cutlets with Roasted Asparagus and Lemon

Enjoy tender veal cutlets, perfectly seared until crispy on the outside and juicy on the inside, paired with vibrant roasted asparagus drizzled with olive oil and a burst of fresh lemon. This dish delivers a delightful balance of flavors and textures, making it a sophisticated yet simple dinner option.

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NUTRITION

362kcal
Protein
33.2g
Fat
23.4g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Veal Cutlets

1 cup Asparagus

1 tbsp Olive Oil

1/2 Lemon

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Season the veal cutlets generously with salt and pepper on both sides.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the veal cutlets and sear for about 3-4 minutes per side until a golden, crispy crust forms and the inside reaches your desired doneness.

  • 3

    Meanwhile, preheat your oven to 400°F. Toss the asparagus with olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 4

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly charred.

  • 5

    Just before serving, squeeze the juice of half a lemon over the roasted asparagus and veal cutlets for a fresh, zesty finish.

  • 6

    Plate the veal cutlets alongside the roasted asparagus and enjoy immediately.

Crispy Pan-Seared Veal Cutlets with Roasted Asparagus and Lemon

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

Crispy Pan-Seared Veal Cutlets with Roasted Asparagus and Lemon

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Veal Cutlets with Roasted Asparagus and Lemon

Enjoy tender veal cutlets, perfectly seared until crispy on the outside and juicy on the inside, paired with vibrant roasted asparagus drizzled with olive oil and a burst of fresh lemon. This dish delivers a delightful balance of flavors and textures, making it a sophisticated yet simple dinner option.

NUTRITION

362kcal
Protein
33.2g
Fat
23.4g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Veal Cutlets

1 cup Asparagus

1 tbsp Olive Oil

1/2 Lemon

Salt & Pepper (to taste)

PREPARATION

  • 1

    Season the veal cutlets generously with salt and pepper on both sides.

  • 2

    Heat a non-stick skillet over medium-high heat. Once hot, add the veal cutlets and sear for about 3-4 minutes per side until a golden, crispy crust forms and the inside reaches your desired doneness.

  • 3

    Meanwhile, preheat your oven to 400°F. Toss the asparagus with olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 4

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly charred.

  • 5

    Just before serving, squeeze the juice of half a lemon over the roasted asparagus and veal cutlets for a fresh, zesty finish.

  • 6

    Plate the veal cutlets alongside the roasted asparagus and enjoy immediately.