Zepter Blog
Veal is particularly popular in French and Italian cuisine. An incredibly lean and tender cut, it’s packed with protein, phosphorus, zinc, selenium, copper and B vitamins. It’s lower in calories than beef, pork and lamb and also has a lower fat content, making it an ideal protein for more restrictive diets.
We’re going to coat our cutlets with a flavorful mixture made from pesto and cheeses and serve them with veggies for a balanced meal. To achieve a grill-like effect we’ll be using our Z-V3025Z Oval Griller pan. Food prepared in Zepter Masterpiece Cookware retains all of its natural aromas, flavors, nutritive and biological values and is prepared the healthy way – without adding any oils, fats or water. Thanks to 316-L stainless steel, from which our cookware is constructed, no toxic or carcinogenic substances are produced during the cooking process.
INGREDIENTS
- 300 g veal cutlets
- 40 g zucchini
- 30 g tomatoes
- 40 g pumpkin
- 50 g asparagus
- 10 g pumpkin flour
- 10 g parmesan
- 30 g pesto
- 10 g soft cow’s cheese
PREPARATION
- Mix the parmesan, soft cheese, pumpkin flour and pesto using the MixSy
- Cover the Z-V3025Z oval griller and heat it up at 240°C for two minutes
- Once the griller has heated up, add the cutlets without adding any oil, salt or seasonings
- Cover and lower the temperature to 90°C, then grill the cutlets for 5 minutes of each side
- Add the cherry tomatoes, asparagus, zucchini and pumpkin to the griller and layer the cheese and pesto mixture over one side of the cutlets
- Cover the griller and cook for an additional 20 minutes at 90°C
- Serve in Rio Gold porcelain or on Felix Zepter cutting board
Chef Petra Gerić
