AuthorZFKCategory, DifficultyIntermediate

Almond-Crusted Veal Cutlet w/Asparagus Caprese Salad

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 ¼ cup whole raw almonds (about 30 almonds)
 ½ cup whole wheat panko breadcrumbs
  cup cornstarch
 1 large egg
 1 bunch asparagus, trimmed, cut crosswise into 1-inch pieces
 1 ½ tbsp tablespoons olive oil, divided
 ½ (8-ounce) package ciliegine mozzarella cheese, drained and halved
 1 cup halved cherry tomatoes
 2 tbsp tablespoons lemon juice

1

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.

2

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.

3

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.

4

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.

5

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.

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.

Ingredients

 ¼ cup whole raw almonds (about 30 almonds)
 ½ cup whole wheat panko breadcrumbs
  cup cornstarch
 1 large egg
 1 bunch asparagus, trimmed, cut crosswise into 1-inch pieces
 1 ½ tbsp tablespoons olive oil, divided
 ½ (8-ounce) package ciliegine mozzarella cheese, drained and halved
 1 cup halved cherry tomatoes
 2 tbsp tablespoons lemon juice

Directions

1

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.

2

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.

3

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.

4

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.

5

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.

Almond-Crusted Veal Cutlet w/ Asparagus Caprese Salad
X