Recipes in the world of Flavilo

Veal Cutlets with Roasted Vegetables served

Veal Cutlets with Roasted Vegetables

Veal Cutlets with Roasted Vegetables is an elegant yet simple dish that perfectly combines the rich flavor of the meat with the freshness of the vegetables. This recipe is an ideal choice for a light, healthy dinner or a special lunch. The aroma of fresh rosemary and thyme gives the dish a special flavor, while the crisp texture of the vegetables perfectly complements the juicy veal cutlets.

Prep Time 15 min
Preparation 30 min
Total 45 min
520 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 600 g Veal Cutlets
⭕ 200 g Carrots
⭕ 200 g Zucchini
⭕ 150 g Bell Peppers (red and yellow)
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 30 ml Olive Oil
⭕ 2 sprigs Fresh Rosemary
⭕ 10 g Fresh Thyme
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper

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    Preparation Steps

    1

    Prepare the veal cutlets by trimming any excess fat. Season both sides with salt and pepper. Heat half of the olive oil in a large skillet over medium-high heat. Sear the cutlets for 4-5 minutes per side, until golden brown. Remove from the skillet and set aside to rest.

    2

    Cut the vegetables (carrots, zucchini, bell peppers, and onion) into uniform batons or slices. Crush the garlic cloves.

    3

    In the same skillet, add the remaining olive oil and sauté the vegetables over medium heat for 8-10 minutes, until tender-crisp.

    4

    Season the vegetables with fresh rosemary, thyme, salt, and pepper. Toss thoroughly to ensure the herbs and spices are evenly distributed.

    5

    Place the veal cutlets on top of the vegetables. Reduce the heat to low, cover, and cook for an additional 5 minutes to allow the flavors to meld.

    6

    Serve the veal cutlets with the roasted vegetables on a large platter, garnished with fresh herbs.