Asian Pesto Golden Cutlet

Asian Pesto Golden Cutlet

Serving 6 servings
Duration 27 MIN
Difficulty Intermediate

Ingredients

3 Pieces Harvest Gourmet Cutlet
10 Units Cherry Tomatoes
6 Leaves Lettuce, Green Leaf, Raw
1/2 Cup Olive Oil
50 Grams Spring Onion
300 Grams Coriander Leaves
40 Grams Garlic
40 Grams Ginger
1 Teaspoon Mushroom Seasoning
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Asian Pesto Golden Cutlet

Preparation

1.

To make the sauce, heat up olive oil in a pot and add in the Asian pesto sauce’s ingredients. Once the spring onion and coriander has turn aromatics and darker green, transfer into a blender and blend well. Set aside.

2.

To cook Harvest Gourmet Plant-Based Cutlet, set it into the air fryer to cook at 180°C for 10-12 minutes.

3.

Once done, cut the cutlets into long pieces, arrange on a plate, and pour the Asian pesto sauce onto the cutlets.

4.

To make the side salad, tossed the salad with salad dressing. Then place it on the side of the plates with some cherry tomatoes on top.

5.

Serve while hot.

Recipe created by
Chef KC Choong
Nutritional Information
Typical values

Per Serving

Carbohydrates
12.2 Grams
Energy
299.2 Kilocalories
Fats
23.8 Grams
Protein
9.2 Grams