Cajun Veal Cutlet over Teff
- Acorn squash2 piece320 kcal
- Asafoetida8 g24 kcal
- Celery root2 piece336 kcal
- Celery stalk1 bunch63 kcal
- Fennel seed4 g14 kcal
- Fresh bay leaf2 piece2 kcal
- Kaffir lime leaf1 bunch16 kcal
- Salt5 g0 kcal
- Sesame oil31 ml274 kcal
- Teff67 g246 kcal
- Veal cutlet144 g154 kcal
- Worcestershire sauce232 ml179 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Cajun-inspired comfort food: tender veal cutlet paired with acorn squash, celery root and celery stalk and teff, finished with kaffir lime leaf and fresh bay leaf and a hit of fennel seed and asafoetida. 1. Pat the veal cutlet dry and season with salt, fennel seed and asafoetida. 2. Heat sesame oil in a heavy pan and pan-fry the veal cutlet until it develops a deep golden crust, about 22 minutes. 3. Add acorn squash, celery root and celery stalk to the pan and cook until just tender, stirring in kaffir lime leaf and fresh bay leaf for fragrance. 4. Cook the teff separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of worcestershire sauce before serving hot.