Pan-Seared Veal Cutlets with Warm Rosemary Lentils
Tender, pan-seared veal cutlets served over a bed of warm rosemary-infused lentils and fresh arugula. A high-protein, soy-free dinner crafted to support clean energy without added sugar.
Prep
10 min
Cook
10 min
Total
20 min
Makes
1 serving
Created together. Shared with you.
Made by Maria + Lila
Maria created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
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Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
10 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
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Ingredients
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Instructions
0 of 10 steps complete
Next: Measure 0
- 01
Measure 0
Measure 0.75 cup cooked brown lentils and rinse under cool water if canned, then set aside.
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Pat 140g veal cutlet dry
Pat 140g veal cutlet dry with a paper towel and season both sides lightly with salt and black pepper.
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Heat a medium skillet over medium-high heat…
Heat a medium skillet over medium-high heat and add 0.5 tbsp olive oil.
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Place the veal cutlet in the skillet…
Place the veal cutlet in the skillet and sear for 2 to 3 minutes per side until light golden-brown and cooked to an internal temperature of 145°F (63°C).
Look for: light golden-brown and cooked to an internal temperature of 145°F (63°C)
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Transfer the veal cutlet to a clean…
Transfer the veal cutlet to a clean plate and allow it to rest for 3 minutes.
Allow: 3 minutes
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Reduce heat to medium in the same…
Reduce heat to medium in the same skillet and add the remaining 0.5 tbsp olive oil along with 1 minced garlic clove.
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Sauté garlic for 30 seconds until fragrant…
Sauté garlic for 30 seconds until fragrant without letting it brown.
Look for: fragrant without letting it brown
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Add 0
Add 0.5 cup cherry tomatoes and 0.75 cup cooked brown lentils to the skillet, stirring for 2 minutes until heated through and tomatoes soften slightly.
Look for: heated through and tomatoes soften slightly
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Remove skillet from heat
Remove skillet from heat, stir in 1 tbsp lemon juice and 1 cup fresh arugula until wilted.
Look for: wilted
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Plate the warm lentil mixture
Plate the warm lentil mixture, top with the rested veal cutlet, and serve immediately.
Ready when: everything is assembled and ready to enjoy
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