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Recipes for Everyone

Quorn Cutlets with Lemon Glaze and Asparagus

Serves 2
cooking time
10 mins
cals * Per Serving


  • 2 Quorn Naked Chicken Cutlets (vegetarian or vegan)
  • 1 tbsp flour
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • 1 tsp lemon zest
  • 1 tbsp olive oil
  • 1 bunch asparagus, peeled and trimmed
  • 1 lemon, sliced
  • 1 tbsp maple syrup
  • 1 tbsp butter (vegan if desired)
  • 1 tbsp lemon thyme 


  1. Mix the flour, cayenne, salt, and black pepper in a bowl.
  2. Mix with lemon zest in a plastic bag and add the Quorn Cutlets. Shake gently until cutlets are coated.
  3. Heat the olive oil in a pan and cook the Quorn Cutlets for 3-4 minutes on each side until golden brown. Slice each cutlet into approximately 4 pieces and keep warm until needed.
  4. Gently fry the asparagus on a skillet until cooked through. Keep warm and season to taste.
  5. Add the lemon slices to the pan along with a half of the butter and cook for a few minutes on each side until caramelized. Remove and keep warm until needed.
  6. Add the maple syrup and the remaining butter to the pan and cook for 1-2 minutes.
  7. Add the thyme and pour over the Quorn Cutlets and asparagus.
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