Quinoa Crusted Veal Cutlets

Quinoa Crusted Veal Cutlets

   4 SERVINGS    30 MINUTEPREP TIME     25 MINUTE COOK TIME

Ingredients for Crust

1/3 cup Quinoa Flour

1/2 teaspoon Smoked Paprika

1 teaspoon Kosher Salt

1/4 teaspoon Freshly Ground Black Pepper

1/2 teaspoon Cayenne Pepper

Ingredients for Sautéing

4 Cedar Springs Veal cutlets

2 teaspoons Organic Butter, divided

2 teaspoons Olive Oil, divided

1 egg, beaten

Ingredients for Mixing in the Bowl

4 cups Chopped Baby Spinach

1 cup Roasted Red Potato Cubes

1 cup, Chopped, Roasted Green Beans

1/2 Avocado Chopped

2 Green Onions, Chopped

1 cup Chopped Red Bell Pepper

1 Tablespoon Chopped Dill Pickle

Ingredients for the Dressing

2 Tablespoons Vegenaise

Juice of 1/4 Lemon

1 Garlic Clove, finely Chopped

1/4 teaspoon Molasses

1/4 teaspoon Smoked Paprika

1/4 teaspoon Siriacha Sauce. Or more if you like heat!

1 teaspoon Dried Rubbed Sage

Kosher Salt to taste

Freshly Ground Black Pepper to taste

Directions

  1. Put your Quinoa Flour in a small bowl and add all the seasoning ingredients. Mix well.
  2. Spread the seasoned flour on a large plate.
  3. In a small bowl, beat the egg. Dip each Veal Cutlet in the egg and then dredge in the flour. Set on a plate.
  4. Now, heat your Sauté Pan to Medium. Then add 1 teaspoon butter and 1 teaspoon oil.
  5. When the butter is melted, add 2 cutlets. (You’ll be doing 2 batches.)
  6. Sauté for 2 minutes on one side, then flip and sauté for 1 more minute. Remove and set aside.
  7. Turn off heat so the pan can cool a bit. Reheat the pan to medium and add the reserved 1 teaspoon butter and 1 teaspoon oil. Cook the second batch like the first one.
  8. If you have a large sauté pan and the cutlets aren’t crowded you can do one batch of 4.
  9. Remove and set aside to cool slightly.
  10. Chop the cutlets into cubes.
  11. Bowl Ingredient Prep: In a large serving bowl add all the bowl Ingredients. Then add the Chopped Veal Cutlets.
  12. Dressing Prep: In a small bowl, add all the dressing ingredients. Whisk to combine.
  13. Pour the Dressing over the Bowl Ingredients with the Veal Cutlets. Toss, Toss and Toss some more. Enjoy!

Recipe and image provided by KC Kahn of The Kitchen Chopper.

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