Sheetpan Classic Cutlet / Classic Steak with Parmesan Butter

Either Classic Steak or Classic Cutlet can be used in this recipe for a one-to-one substitution. Or use both!

For the Parmesan Butter 

• ½ c (1 stick) unsalted butter, room temperature 
• 2 TBSP Parmesan cheese, grated 
• 1 tsp lemon juice 

To a small mixing bowl, add all ingredients and mix until fully incorporated. Store the parmesan butter in a small mason jar or use plastic wrap to roll it into a small log. Keep refrigerated until ready to use.

For the Roasted Vegetables & Meati™ Cutlets 

• 4 c butternut squash, peeled & cut into 1-inch cubes 
• 1 c (1 small) red onion, cut into 1-inch dice 
• 4 c cauliflower, cut into bite-sized florets 
• 2 c small roasting potatoes, halved lengthwise 
• 3 TBSP olive oil 
• ¼ cup lemon juice (about 1 lemon) 
• 1 TBSP dried Italian seasoning or favorite seasoning of choice 
• ½ TBSP fresh thyme leaves 
• ½ TBSP fresh rosemary, finely chopped 
• ½ TBSP kosher salt 
• 1 tsp freshly cracked black pepper 
• 4 Meati Classic Steaks or Meati Classic Cutlets, thawed.
• Preferred oil, salt, & ground black pepper, to taste 

1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. 
2. To a large mixing bowl add all ingredients except for the Meati cutlets. Toss to combine.
3. Evenly spread vegetables on a baking sheet. Place in the oven and bake for 20 minutes. 
4. In the meantime, season the Meati cutlets with salt, pepper, and a little oil.  
5. Add the cutlets to the vegetables and roast until they have reached an internal temperature of 165°F and the vegetables are fork tender, 10-15 minutes.

For Assembly 

Portion the cutlets on dinner plates with a serving of vegetables. Add parmesan butter and enjoy!