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Recipes for Everyone

Quorn Cutlets With Taggiasche Olives And Capers

Serves 4
cooking time
20 mins
414 cals * Per Serving
3.6g sat fat * Per Serving


  • 8 Quorn Naked Chicken Cutlets
  • Olive oil
  • 1 ¼ cup Taggiasche or kalamata olives
  • 3 cups sundried tomatoes in oil
  • 1 ¼ cup capers
  • 1 cup of white wine
  • Salt & pepper, to taste
  • Parsley


  1. Preheat 1 tbsp. of olive oil in a pan and cook the Quorn Cutlets for 7-8 minutes.
  2. Add olives, chopped sundried tomato and capers.
  3. Stir and cook for 2 minutes more.
  4. Deglaze the pan with white wine and taste; season with salt and pepper as desired.
  5. Serve the Quorn Cutlets garnish with parsley.
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