Pan-Seared Veal Cutlets with Asparagus and Sun-Dried Tomatoes

Name: Pan-Seared Veal Cutlets with Asparagus and Sun-Dried Tomatoes
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 portions
Cuisine: italienne
Ingredients: 350 g Veal cutlets; 250 g Green asparagus; 50 g Oil-packed sun-dried tomatoes; 1 tbsp Olive oil; 1 tbsp Lemon juice; 6 leaf Fresh basil

Temps

20 min

Difficulté

facile

Ingrédients

Budget

~7-11 €

Valeurs nutritionnelles

Score santé

Bon · /100

380 kcal

par portion

36 gProtéines

20 gLipides

10 gGlucides

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Etapes

1
Cut the asparagus into 4 cm pieces, removing the tough ends. Slice the sun-dried tomatoes.
4 min
2
Heat the olive oil in a large skillet over high heat. Sear the veal cutlets for 2 minutes on each side, then set aside.
5 min
3
In the same skillet, sauté the asparagus for 4 minutes over medium-high heat.
4 min
4
Add the sun-dried tomatoes, lemon juice, and return the veal. Reheat for 1 minute.
2 min
5
Top with chopped fresh basil and serve.
1 min