NUTRITION

SERVINGS

INGREDIENTS

6.5 oz veal cutlets

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

2 cloves garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets, sliced bell peppers, and sliced carrots on the sheet, tossing with 0.5 tbsp olive oil and a pinch of salt and pepper.

• 3

  Roast the vegetables for 18-20 minutes until they are tender and have developed slightly caramelized edges.

• 4

  While the vegetables roast, pat the veal cutlets dry and season both sides with the remaining salt, pepper, rosemary, and thyme.

• 5

  Heat the remaining 0.5 tbsp olive oil in a large skillet over medium-high heat.

• 6

  Sear the veal for approximately 3 minutes per side until golden brown and cooked to your desired level of doneness.

• 7

  Add the minced garlic, lemon juice, and lemon zest to the skillet, spooning the juices over the veal for the final 60 seconds.

• 8

  Plate the lemon-herb veal alongside the roasted vegetables and serve immediately.