Pan-Seared Veal Cutlets with Asparagus and Sun-Dried Tomatoes
Temps
20 min
Difficulté
facile
Ingrédients
6
Budget
~7-11 €
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Valeurs nutritionnelles
Score santé
Bon · /100
380 kcal
par portion
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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
