Veal cutlet fajitas à la plancha
Grain Fed veal, Milk Fed Veal
Veal Cutlets
20 min
Preparation
5 min
Cooking
4
Portions
Ingredients
- 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
Preparation
- For optimal tenderness, before cooking, flatten the cutlet with a meat tenderizer.
- Preheat the BBQ and the plancha on high heat.
- Sear the peppers with the onions for about 2 minutes in a little olive oil. Remove from the grill and set aside.
- Add the veal cutlets sliced in strips to grill season with paprika and oregano, and sear for 2-3 minutes. Season with salt.
- Add peppers and onion to veal. Stir to combine.
- 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.