Almond-Crusted Veal Cutlet with Asparagus Caprese Salad
Almond-Crusted Veal Cutlet w/Asparagus Caprese Salad
Prep time: 20 minutes
Cook Time: 20 minutes
- ¼ cup whole raw almonds (about 30 almonds)
- ½ cup whole wheat panko breadcrumbs
- 3 cup cornstarch
- 1 large egg
- 4 boneless veal cutlets (about 1 pound)
- 1 bunch asparagus, trimmed, cut crosswise into 1-inch pieces
- 1½ tablespoons olive oil, divided
- ½ (8-ounce) package ciliegine mozzarella cheese, drained and halved
- 1 cup halved cherry tomatoes
- 2 tablespoons lemon juice
- Preheat oven to 350°. Spray rimmed baking pan and large nonstick skillet with cooking spray. In food processor, pulse almonds until small pieces remain; add breadcrumbs and pulse 5 times.
- In wide, shallow dish, stir cornstarch and ¼ teaspoon each salt and pepper. In second wide, shallow dish, whisk egg. Place breadcrumb mixture in third wide, shallow dish.
- Working with 1 cutlet at a time, dip cutlets in cornstarch mixture, then egg and then almond mixture to coat; place on prepared pan. Heat prepared skillet over medium-high heat; add cutlets and spray with cooking spray. Cook 2 minutes or until browned, turning once.
- Spray same baking pan with cooking spray. In medium bowl, toss asparagus, ½ tablespoon oil and ¼ teaspoon salt. Place asparagus on 1 side of prepared pan; place cutlets on opposite side. Bake 20 minutes or until internal temperature of cutlets reaches 145° and asparagus is tender, turning once.
- In large bowl, toss cheese, tomatoes, lemon juice, asparagus, remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper. Serve cutlets with asparagus mixture.
Per serving:454 Calories, 21g Fat (7g Saturated), 202mg Cholesterol, 596mg Sodium, 23g Carbohydrates, 3g Fiber, 3g Sugars, 0g Added Sugars, 46g Protein
Chef Tip: ⅓ cup almond ﬂ our or almond meal may be substituted for the whole almonds; combine with the breadcrumbs and skip pulsing in the food processor.