Quorn Meatless Pesto & Mozzarella Cutlets With Garlic Potatoes

Name: Quorn Meatless Pesto & Mozzarella Cutlets With Garlic Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Quorn Meatless Pesto and Mozzarella ChiQin Cutlets; [https://www.quorn.us/products/quorn-meatless-pesto-mozzarella-cutlets]; 3 white potatoes; 4 cloves garlic; 3-4 sprigs of fresh rosemary; 1 tsp olive oil; 3 cups arugula; 15g parmesan cheese; 1 lemon; 2 cloves garlic; 1 yellow onion; 1 tbsp tomato puree; 400g crushed tomatoes; 20g black olives; 15g capers; 1 tbsp dried oregano; 1 fresno chilli; 20g fresh basil; 1 tsp sugar; 1 tsp olive oil

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Quorn Pesto And Mozzarella Meatless ChiQin Cutlets with potatoes and arugula topped with topped with parmesan on a light dish.

Crunchy and oozing with melting mozzarella and a fragrant pesto, these vegetarian Quorn Vegetarian Pesto and Mozzarella ChiQin Cutlets are served with golden cubes of roasted rosemary and garlic potatoes and a warming puttanesca sauce. Finished with a fresh arugula, lemon and parmesan salad, this meal will add a little Italiano spark to your mid-week mealtimes.

Breaded Recipes Vegetarian Recipes Weeknight Meals

Serves 2

50 mins

Easy

A box of Quorn Meatless Pesto & Mozzarella Cutlets showing the plated product and information on a charcoal and orange background.

Made with Quorn Meatless Pesto & Mozzarella ChiQin Cutlets

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Soy-free

Excellent source of protein

Non-gmo

Ingredients

2 Quorn Meatless Pesto and Mozzarella ChiQin Cutlets
3 white potatoes
4 cloves garlic
3-4 sprigs of fresh rosemary
1 tsp olive oil
3 cups arugula
15g parmesan cheese
1 lemon

For the Puttanesca Sauce:

2 cloves garlic
1 yellow onion
1 tbsp tomato puree
400g crushed tomatoes
20g black olives
15g capers
1 tbsp dried oregano
1 fresno chilli
20g fresh basil
1 tsp sugar
1 tsp olive oil

Method

Preheat an oven to 350°F.
Cut the potatoes into ½ in cubes, then finely chop the rosemary sprigs and 4 garlic cloves.
Put the potatoes on a flat baking tray then mix with the rosemary, garlic and 1 tsp of olive oil. Season with salt and pepper to taste then place in the oven for 30-35 minutes until golden brown
Put the Quorn Meatless Pesto and Mozzarella ChiQin Cutlets on a baking tray and cook according to the packet instructions.

For the Puttanesca sauce

Finely chop the onion and remaining garlic cloves and put in a pan on a medium heat with 1 tsp olive oil, cooking until softened.
Next, finely chop the chilli and slice the olives and add to the pan with the capers, tomato puree, dried oregano and sugar.
Cook for a couple of minutes then add the crushed tomatoes and cook for about 5 minutes until the sauce has thickened slightly. Then roughly chop the basil and add to the pan. Season with salt and pepper to taste.

For the arugula salad

Combine the arugula with the juice of half a lemon, cutting the other half into quarters and putting to one side. Shave the parmesan and add the shavings to the salad.
Serve the Quorn Meatless Pesto and Mozzarella ChiQin Cutlets with the golden roasted potatoes, puttanesca sauce and fresh arugula salad.