Pan Seared Veal Cutlets

So I’ll be the first to say that I love my time in the kitchen, but there are some days that I just don’t have the time (or the energy) to cook up a big elaborate dinner. When I do splurge and buy veal, this Pan Seared Veal Cutlets recipe is my favorite easy and delicious way to prepare it. Sometimes simple is best and that’s that!

INGREDIENTS

• 1 lb Veal Cutlets, thin
• 2 tsp Olive Oil
• 3 cloves Garlic
• 1/2 Lemon, juiced
• Salt and Pepper

INSTRUCTIONS

Take the garlic cloves and smash them with the heel of your hand. 

Add all of the ingredients to a large ziploc bag or covered dish and refrigerate for 1 hour (up to 1 day).

Heat skillet over med-hi heat and spray it with cooking spray. Cook cutlets for 90 seconds on each side. For thicker cutlets, cook until the internal temperature reaches 145 degrees. 

Let cooked cutlets rest for 3 minutes before cutting.

I like to serve Pan Seared Veal Cutlets with brown rice and steamed or roasted veggies. Today I served it with Quickie Steamed Broccoli and a brown rice/quinoa blend. Enjoy!

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Pan Seared Veal Cutlets

Prep Time 5 minutes

Cook Time 5 minutes

Marinating Time 1 hour

Total Time 10 minutes

Author Talia Kornfeld

Ingredients

• 1 lb Veal Cutlets thin
• 2 tsp Olive Oil
• 3 cloves Garlic
• 1/2 Lemon juiced
• Salt & Pepper

Instructions

• Take the garlic cloves and smash them with the heel of your hand. Add all of the ingredients to a large ziploc bag or covered dish and refrigerate for 1 hour (up to 1 day).
• Heat skillet over med-hi heat and spray it with cooking spray. Cook cutlets for 90 seconds on each side. For thicker cutlets, cook until the internal temperature reaches 145 degrees. Let cooked cutlets rest for 3 minutes before cutting. I like to serve this with brown rice and steamed or roasted veggies.