Veal cutlet fajitas à la plancha

Grain Fed veal, Milk Fed Veal
Veal Cutlets
20 min Preparation
5 min Cooking
4 Portions


  • 300 g (1 tray) Fontaine Family veal cutlets
  • 2 onions, thinly sliced
  • 2-3 red, yellow or green peppers, cut into strips
  • 5 ml (1 tsp.) smoked paprika
  • 5 ml (1 tsp.) dried oregano
  • 4 flour tortillas
  • olive oil
  • toppings of your choice; guacamole, salsa, sour cream, lime wedges, shredded cheddar cheese


  1. For optimal tenderness, before cooking, flatten the cutlet with a meat tenderizer.
  2. Preheat the BBQ and the plancha on high heat.
  3. Sear the peppers with the onions for about 2 minutes in a little olive oil. Remove from the grill and set aside.
  4. Add the veal cutlets sliced in strips to grill season with paprika and oregano, and sear for 2-3 minutes. Season with salt.
  5. Add peppers and onion to veal. Stir to combine.
  6. Serve la plancha in the middle of the table with the toppings of your choice.

Side dishes

Tips and Tricks

A plancha is a kitchen utensil consisting of a smooth cooking plate, usually made of metal, which allows cooking, searing and grilling food on the BBQ.

If you don’t have a plancha, you can use a large skillet.