Crispy Cutlet Asian Bowl

Very simple and colorful dish. Vegetables can be swapped out for what’s in season.

SERVES: 4 | MADE WITH: Crispy Cutlet

PREP TIME

10 min

COOK TIME

20 min

TOTAL TIME

30 min

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Ingredients

2 ea Meati™ Crispy Cutlets, frozen
3 c shredded kale
1 c chopped red cabbage
1 c cooked wild rice, warm
1 c cooked carrot coins, warm
1/2 c roasted mushrooms, warm (optional)
1/4 c roasted almonds, roughly chopped
1 TBSP. Olive oil
1/3 c Miso Sesame Ginger Dressing (or anything similar)

Directions

1. Preheat oven to 400 deg F. Place 2 frozen Meati™ Crispy Cutlets on a baking sheet and cook for 20 minutes or until internal temperature reaches 165F. Set aside to rest for 2 to 3 minutes and then cut into strips.

2. Rinse and slice carrots into 1/4-inch coins and steam for 10 minutes or until tender keep warm.

3. Slice mushrooms into 1/4-inch pieces and sauté in small nonstick pan with 1 tbsp olive oil. Once softened and lightly browned, set aside and keep warm.

Crispy Cutlet Asian Bowl

Crispy Cutlet Asian Bowl

Very simple and colorful dish. Vegetables can be swapped out for what’s in season.

SERVES: 4 | MADE WITH: Crispy Cutlet

PREP TIME

COOK TIME

TOTAL TIME

Share recipe:

Ingredients

Directions

1.

Preheat oven to 400 deg F. Place 2 frozen Meati™ Crispy Cutlets on a baking sheet and cook for 20 minutes or until internal temperature reaches 165F. Set aside to rest for 2 to 3 minutes and then cut into strips.

2.

Rinse and slice carrots into 1/4-inch coins and steam for 10 minutes or until tender keep warm.

3.

Slice mushrooms into 1/4-inch pieces and sauté in small nonstick pan with 1 tbsp olive oil. Once softened and lightly browned, set aside and keep warm.

4.

Add all ingredients for the miso sesame ginger dressing in a small bowl and mix well.

5.

Place kale into bowls and top with ingredients and then drizzle dressing over top.

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