Almond-Crusted Veal Cutlet, Asparagus Caprese Salad Recipe | Dinner Recipes
Mouth watering veal cutlets on a bed of lemony asparagus. Bring your fork for this artisan capreses salad and dinner meal.
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Cooking tools:
- Food processor
- Instant-read thermometer
- Oven
- Stove
- Baking sheet
- Nonstick skillet
- Dish
- Mixing bowl
- Whisk
- Measuring spoon
- Tongs
Ingredients
- ¼ cup whole raw almonds (about 30 almonds)
- ½ cup whole wheat panko breadcrumbs
- ⅓ cup cornstarch
- 1 large egg
- 1 bunch asparagus, trimmed, cut crosswise into 1-inch pieces
- 1 ½ tbsp tablespoons olive oil, divided
- ½ (8-ounce) package ciliegine mozzarella cheese, drained and halved
- 1 cup halved cherry tomatoes
- 2 tbsp tablespoons lemon juice
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