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Veal cutlets in pecan crust and maple syrup vegetables

February 28, 2013 - By Sophie Blais

Temps de lecture 2 minutes

Ideal during the week as well as the weekend, this veal cutlets recipe is relatively simple to prepare. What I really liked about it is the sweet touch of maple syrup!

4 servings
Per serving (including side dish) : 416 calories / 30 g carbs / 19 g fat / 34 g protein / 5 g fibre

Maple syrup vegetables
5 ml (1 teaspoon) olive oil
1 onion, cut in slices
1 sweet potato, cut into juliennes
1 turnip, cut into juliennes
2 garlic cloves, chopped
2 carrots, cut into juliennes
1 zucchini, cut into juliennes
30 ml (2 tablespoons) maple syrup
30 ml (2 tablespoons) cider vinegar
5 ml (1 teaspoon) Dijon mustard

Veal cutlets in pecan crust
1 large egg, beaten
125 ml (½ cup) crushed pecans
60 ml (¼ cup) light parmesan cheese, grated
2,5 ml (½ teaspoon) paprika
4 (500 g) veal cutlets
5 ml (1 teaspoon) olive oil
Salt and pepper, to taste


1. Heat the oil in a non-stick pan, and add the onions, sweet potato, and turnip. Cook for 8 minutes before adding the garlic, carrots, and zucchinis. Cook for another 8 minutes, and add salt and pepper. Set aside somewhere warm.

2. In a small bowl, mix the maple syrup, cider vinegar, and mustard. Set aside.

3. In another bowl, beat the egg for a few seconds.

4. Put the pecans, parmesan, and paprika on a plate, and add salt and pepper.

5. Dip the veal in the egg, and then in the pecan mix.

6. Heat the oil over medium heat in a non-stick pan, and put the veal cutlets in the pan.

7. Cook for about 5 minutes on each side.

8. When the veal is ready, add the maple syrup mix to the vegetables. Mix thoroughly, and serve!

Bon appétit!

By Sophie Blais

Veal cutlets in pecan crust and maple syrup vegetables is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2013

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