Veal is much leaner than other types of beef and has a milder flavor, making it a good choice for weeknight meals, yet it is considered special enough to serve to company. Here, veal cutlets are especially quick cooking, especially when seared on a hot grill. They're served with a stir-fried salad that includes fresh mushrooms, broccoli florets, chopped onion, green beans, diced bell pepper, and julienned carrot, with soy sauce as the seasoning.


  • 1 veal cutlet
  • salt (to taste)
  • 5 pepper (mix, to taste)
  • 1 teaspoon garlic paste
  • 1 teaspoon dried thyme
  • lemon juice
  • olive oil
  • 1 chile pepper
  • 1 tablespoon coriander
  • 5 white mushrooms (fresh, sliced)
  • 1 onion
  • 1 cup green beans (round, fresh or frozen)
  • 1 cup broccoli florets
  • 1 onion (chopped)
  • 1/2 red pepper (cubed)
  • 1 carrot (julienned)
  • 1 tablespoon fresh chives (chopped)
  • 1 tablespoon soy sauce
  • salt (to taste)
  • ground black pepper (to taste)


  1. For the veal chops, season cutlets with salt, pepper, garlic, thyme and a few drops of lemon juice.
  2. Rub grill grate with oil and preheat grill to high heat. Grill cutlets on both sides. Let rest for a few minutes.
  3. For the salad, heat a little olive oil in a wok or a skillet and sauté sliced mushrooms until tender.
  4. Add onion, green beans, broccoli, pepper and carrot. Add soy sauce and chives and season with salt and pepper.
  5. Cook until vegetables are al dente.
  6. Garnish veal cutlets with cilantro and chopped chile pepper and a drizzle of lemon juice, if desired. Serve salad with veal cutlet.
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