Quorn
Quorn Cutlets with Lemon Glaze and Asparagus
3.2954545454545 out of 5, 1 based on 44 ratings
Get inspired and try this Quorn Vegan Fillets dish served with cayenne pepper and asparagus. Finish with a drizzle of our tangy lemon glaze.
178 Cals
Per serving
Serves 2
10 mins
Vegan
Ingredients
- 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
Method
- Mix the flour, cayenne, salt, and black pepper in a bowl.
- Mix with lemon zest in a plastic bag and add the Quorn Cutlets. Shake gently until cutlets are coated.
- 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.
- Gently fry the asparagus on a skillet until cooked through. Keep warm and season to taste.
- 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.
- Add the maple syrup and the remaining butter to the pan and cook for 1-2 minutes.
- Add the thyme and pour over the Quorn Cutlets and asparagus.
