Description
A recipe for Grilled Cutlets With Warm Mediterranean Salad

Ingredients

• 4 Quorn Naked Chicken-Style Cutlets
  
• 1 small eggplant, diced into 1/2-inch squares
  
• 2 tomatoes, seeded and diced
  
• 2 tablespoons olive oil, divided
  
• Salt and freshly ground black pepper
  
• 1 tablespoon minced fresh basil
  
• 1 teaspoon minced fresh flat-leaf parsley
  
• 1 garlic clove, minced
  
• 1 teaspoon fresh lemon juice

Preparation
Line grill rack of gas or charcoal grill with foil, or use foil-lined baking sheet and preheat to medium. Place cutlets and diced eggplant and tomatoes on foil. Brush with 1 tablespoon olive oil and season with salt and pepper. Grill 10 minutes; turn cutlets and stir vegetables and grill 10 minutes more or until cutlets are golden brown.

Combine eggplant and tomatoes in large bowl with remaining olive oil, basil, parsley, garlic, lemon juice and more salt and pepper to taste. Spoon this salad over cutlets and serve.

Nutrition
Nutritional information per serving: 314 calories, 11.5g fat, 39g carbohydrates, 7g fiber, 17g protein, 1254mg sodium

Serves
Serves: 4

Variations
no information available