Prep:
Cook:
Total:
Ingredients
- 1 lb veal
- 1 tsp, leaves oregano
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 cup butternut squash, baked
- 1 tsp, leaves thyme
- 1 cup low-fat Parmesan cheese
- 1 salt and pepper to taste
Directions
- Preheat oven to 400 degrees.
- Place squash on the baking sheet and drizzle with olive oil, parmesan, salt, pepper, and thyme. Mix well
- Roast in the oven for 30 minutes, stirring halfway through. Squash is ready when there's a golden crust and it's tender inside.
- Sprinkle salt, pepper, and oregano over veal cutlets, and drizzle with 1 tablespoon olive oil.
- In a nonstick skillet over medium heat, cook cutlets for 2-4 minutes on both sides.
- In a bowl, mix lemon juice and 1 tablespoon olive oil. Drizzle over cooked veal.
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