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100 g veal cutlet
1 serving Melba toast crumbs
Spinach finely chopped
¼ cup vegetable, beef broth or water
2 tbsp lemon juice
2 leaves of basil rolled and sliced
1 clove garlic crushed and minced
1 tbsp minced onion
Dash of garlic powder
Pinch of lemon zest
Pinch of paprika
Salt and pepper to taste
1
Manually tenderize veal cutlet until flattened.
2
Mix Melba toast crumbs with paprika, lemon zest, and dry spices.
3
Then, dip cutlet in lemon juice and spiced Melba mixture.
4
Fry on high heat with lemon juice until slightly browned and cooked.
5
Remove veal cutlet from pan and deglaze the pan with the broth.
6
Add garlic, onion, and basil.
7
Add spinach to the liquid and toss lightly until slightly cooked.
8
Top veal cutlet with spinach mixture and spoon remaining sauce over the top.
9
Top with salt and pepper to taste and serve with lemon wedges.
10
Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast)
11
Phase 3 modifications: Fry with a little olive oil. Add ricotta and parmesan cheese to the spinach mixture. Top with toasted pine nuts and parmesan cheese curls.
Ingredients
100 g veal cutlet
1 serving Melba toast crumbs
Spinach finely chopped
¼ cup vegetable, beef broth or water
2 tbsp lemon juice
2 leaves of basil rolled and sliced
1 clove garlic crushed and minced
1 tbsp minced onion
Dash of garlic powder
Pinch of lemon zest
Pinch of paprika
Salt and pepper to taste
Directions
1
Manually tenderize veal cutlet until flattened.
2
Mix Melba toast crumbs with paprika, lemon zest, and dry spices.
3
Then, dip cutlet in lemon juice and spiced Melba mixture.
4
Fry on high heat with lemon juice until slightly browned and cooked.
5
Remove veal cutlet from pan and deglaze the pan with the broth.
6
Add garlic, onion, and basil.
7
Add spinach to the liquid and toss lightly until slightly cooked.
8
Top veal cutlet with spinach mixture and spoon remaining sauce over the top.
9
Top with salt and pepper to taste and serve with lemon wedges.
10
Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast)
11
Phase 3 modifications: Fry with a little olive oil. Add ricotta and parmesan cheese to the spinach mixture. Top with toasted pine nuts and parmesan cheese curls.