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Stuffed cutlet in almond crust on colorful vegetables

Stuffed cutlet in almond crust on colorful vegetables

Preparation time:
25 min
Difficulty level:

Nutritional values:

7 g
50 g
50 g


Carrots, carrots (fresh)Carrots, carrots (fresh)½ (30 g)
Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)2 ½ (50 g)
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Salt, table salt, sea saltSalt, table salt, sea salt 4 Pinch(s)
Pepper (black)Pepper (black) 4 Pinch(s)
Gorgonzola cheese (55% fat)Gorgonzola cheese (55% fat) 20 g
Veal cutletVeal cutlet 150 g
Vegetable brothVegetable broth 25 ml
Clarified butterClarified butter 4 Tablespoon
Almonds, almond flour (ground)Almonds, almond flour (ground) 25 g
Zucchini (fresh)Zucchini (fresh)½ (105 g)


Step 1:
Peel and slice the carrot. Wash the zucchini, remove the stalk, cut in half and also cut into slices. Wash cherry tomatoes, drain and cut in half.
Step 2:
For the cutlet preparation, put the egg in a soup plate and whisk it with a fork. Put the ground almonds on a separate plate. Put the cutlet in a freezer bag and beat it flat on both sides about 3 mm with a mallet. Cut the gorgonzola into small pieces and place in the middle of the cutlet and fold together. Then season with salt and pepper and turn them first in the egg and then in the ground almonds all around.
Step 3:
For the colorful vegetables, heat 1 tsp. clarified butter in a saucepan over medium heat and then first sauté the carrot slices in it for 2 min. Then add the zucchini slices and the cherry tomatoes and fry for another minute. Then deglaze with vegetable broth and cook everything for about 5 min over medium heat.
Step 4:
Now heat the remaining clarified butter in a frying pan over medium heat. Now fry the schnitzel on both sides for about 4 minutes each. In the meantime, remove the vegetables from the heat and place a lid on the pot - leave to rest until the cutlet is ready.
Step 5:
Finally, drain the cutlet on a paper towel. Season the vegetables with salt and pepper to taste and arrange on a plate. Put the schnitzel on top and enjoy together.

Macronutrient distribution:

The recipe Stuffed cutlet in almond crust on colorful vegetables is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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