Pan-Seared Beef Veal with Roasted Asparagus and Garlic Mushrooms

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

Pan-Seared Beef Veal with Roasted Asparagus and Garlic Mushrooms

YOUR SOLIN GENERATED RECIPE

Pan-Seared Beef Veal with Roasted Asparagus and Garlic Mushrooms

Pan-seared veal cutlets topped with sweet lump crabmeat, served with roasted asparagus and mushrooms sautéed in fragrant garlic.

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NUTRITION

432kcal
Protein
54.9g
Fat
20g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Veal Loin Cutlet

2 ounces Lump Crabmeat

150 grams Fresh Asparagus

100 grams White Button Mushrooms

1.5 teaspoons Extra Virgin Olive Oil

1 clove Fresh Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the woody ends off the asparagus and slice the mushrooms.

  • 3

    Toss the asparagus and mushrooms with half of the olive oil, salt, and pepper on a parchment-lined baking sheet.

  • 4

    Roast the vegetables for 12-15 minutes until the asparagus is tender and the mushrooms are lightly browned.

  • 5

    Season the veal cutlets with a pinch of sea salt and black pepper.

  • 6

    Heat the remaining olive oil in a heavy skillet over medium-high heat.

  • 7

    Sear the veal for 3-4 minutes per side until a golden crust forms and it reaches your desired doneness.

  • 8

    Remove the veal from the pan to rest.

  • 9

    In the same skillet, add the minced garlic and lump crabmeat, sautéing for 1-2 minutes just until warmed through and fragrant.

  • 10

    Plate the veal cutlets, top with the garlic-crab mixture, and serve alongside the roasted asparagus and mushrooms.

Pan-Seared Beef Veal with Roasted Asparagus and Garlic Mushrooms

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

Pan-Seared Beef Veal with Roasted Asparagus and Garlic Mushrooms

YOUR SOLIN GENERATED RECIPE

Pan-Seared Beef Veal with Roasted Asparagus and Garlic Mushrooms

Pan-seared veal cutlets topped with sweet lump crabmeat, served with roasted asparagus and mushrooms sautéed in fragrant garlic.

NUTRITION

432kcal
Protein
54.9g
Fat
20g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Veal Loin Cutlet

2 ounces Lump Crabmeat

150 grams Fresh Asparagus

100 grams White Button Mushrooms

1.5 teaspoons Extra Virgin Olive Oil

1 clove Fresh Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the woody ends off the asparagus and slice the mushrooms.

  • 3

    Toss the asparagus and mushrooms with half of the olive oil, salt, and pepper on a parchment-lined baking sheet.

  • 4

    Roast the vegetables for 12-15 minutes until the asparagus is tender and the mushrooms are lightly browned.

  • 5

    Season the veal cutlets with a pinch of sea salt and black pepper.

  • 6

    Heat the remaining olive oil in a heavy skillet over medium-high heat.

  • 7

    Sear the veal for 3-4 minutes per side until a golden crust forms and it reaches your desired doneness.

  • 8

    Remove the veal from the pan to rest.

  • 9

    In the same skillet, add the minced garlic and lump crabmeat, sautéing for 1-2 minutes just until warmed through and fragrant.

  • 10

    Plate the veal cutlets, top with the garlic-crab mixture, and serve alongside the roasted asparagus and mushrooms.