Wow Them: Pan-Seared Veal Cutlet with Rosemary and Roasted Veggies

And by “them” I mean your tastebuds because you’re worth it, or a guest if you double the recipe below.

Ingredients

1) 1 Veal Top Round Cutlet I used Wegman’s center cut.

2) 1/2 - 1 cup thinly sliced veggie mix. I used a pre-packaged container of freshly sliced mix from Wegmans that had red onions, carrots, bell peppers, and zucchini. You can find a similar mix at any grocery store or make your own.

3) 1/2 c brown rice optional

4) dried rosemary to taste

5) fresh ground pepper to taste

6) salt to taste

7) Apple cider vinegar glaze

Directions

1) If you want rice, get that started. Rice and water are a 2:1 ratio. 2 parts water to 1 part rice. So if you want 1/2 cup rice, use 1 cup water.

2) Put your grill tray in your air frier and spray lightly with cooking spray. Toss the veggies in and get them started. The veal cooks quickly and if you overcook the veal it will dry out.

3) When you’re about 3 minutes away from the veggies and rice being read, spray a pan with cooking spray and gently place the veal cutlet in the pan.

4) Season with rosemary, salt, and pepper, cover, and cook on low for 1-2 minutes.

5) Flip the veal and cook on low for another 1-2 minutes.

6) Once everything is ready, if you want to get fancy with your plating like I did below, lay the cutlet on your plate and place the veggies about midway on the cutlet. Roll one side of the cutlet over the veggies, then the other, and turn so the two ends are hidden. Use the glaze to give it a flavor and visual boost (a little goes a LONG way). You can add the rice to the side of the roll, make it part of the roll, or create a stack like I did below.

7) Eat & be happy.

Options:

1) You can use balsamic glaze instead of apple cider glaze.

2) You can season this any way you want.

Enjoy!