Informations supplémentaires
35 min.
|
566 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Chop the thyme leaves. Cut the apple and onion into wedges. Slice the parsnip into diagonal rounds. Zest the lemon.
2. Cook the vegetables
On a sheet pan, mix the parsnips with the onion, apples, thyme, zest, maple syrup, spices, a drizzle of olive oil, salt and pepper. Bake in the oven for 20-25 minutes until the parsnip is tender.
3. Bread the veal
In a first bowl, put the flour. In a second bowl, whisk the egg. In a third bowl, put the breadcrumbs, salt and pepper. Dip the veal cutlets in the flour, the egg then coat with breadcrumbs.
4. Cook the veal
Heat a drizzle of vegetable oil in a skillet over medium-high heat. When the oil is hot, cook the cutlets for about 2 minutes on each side.
5. Plate your dish
Serve the cutlets with the vegetables and garnish with parmesan and lemon juice to taste. Bon appétit!
2unitVeal escalope
1unitCortland Apple(s)
4unitParsnip(s)
0.5unitRed Onion(s)
1unitThyme
0.5unitLemon
30gAll-Purpose Flour
60gItalian Breadcrumbs
1unitFresh egg
20gGrana Padano Cheese
15mlMaple Syrup
4gSpice Mix (onion powder,spice mix roasted garlic and peppers,lemon pepper)
What you need
sheet pan, bowls, pan, tongs
566 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
86g
29%
fat
9g
14%
cholesterol
195mg
65%
fiber
10g
40%
protein
36g
saturated
3g
15%
sodium
681mg
28%
sugar
28g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg