Veal Cutlets with Vegetable Pilaf

RECIPESPLUS
7Ingredients
25Minutes
600Calories

Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 1 onion (small, finely chopped)
  • 1 large carrot (diced)
  • 1 cup basmati rice
  • 1 cup frozen peas
  • 2 cups sweet corn (canned, drained, rinsed)
  • 20 ounces veal cutlets (trimmed)
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    Directions

    1. Heat oil in a large saucepan on medium. Cook onion and carrot for 5 minutes, stirring, until soft. Stir in rice and cook for 2 minutes. Stir in 1 1/3 cups water, peas and corn and season to taste. Bring to a boil. Reduce heat to medium and cook, covered, for 13-15 minutes, until rice is cooked and liquid evaporates.
    2. Meanwhile, lightly spray a large non-stick pan with cooking oil spray and heat on medium-high. Cook veal cutlets for 4 minutes each side, until cooked through.
    3. Divide vegetable pilaf between four serving plates and top with a veal cutlet to serve.
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    NutritionView More

    600Calories
    Sodium7% DV160mg
    Fat40% DV26g
    Protein63% DV32g
    Carbs20% DV61g
    Fiber24% DV6g
    Calories600Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol100mg33%
    Sodium160mg7%
    Potassium820mg23%
    Protein32g63%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate61g20%
    Dietary Fiber6g24%
    Sugars6g12%
    Vitamin A70%
    Vitamin C25%
    Calcium4%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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