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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!

Serves: 1
Made with: Classic Steak, Classic Cutlet
Prep time
15 min
Cook time
30 min
Total time
45 min

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! 

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