Veal Strip Tacos
Grain Fed veal, Milk Fed Veal
Veal Cutlets
30min
Preparation
10min
Cooking
4
Portions
Ingredients
Veal
- 12 cutlets
- Vegetable 30 ml (2 Tablespoons)
- Butter 30 ml (2 Tablespoons)
- Salt and pepper to taste
Salsa
- 1 packet of cherry tomatoes
- 5 radishes
- 2 Lebanese cucumbers
- 1 French shallot
- Chive
- 125 ml (½ cup) well-washed coriander leaves
- Olive oil
- Juice and zest of one lime
- Chili pepper (optional)
- Salt and pepper
Condiments and assembly
- Sour cream
- Sriracha-style hot sauce
- Lime quarter
- Small corn tortillas
Preparation
- For optimal tenderness: before cooking, flatten the cutlets using a meat mallet.
- Heat the pan on high with butter and vegetable oil.
- Add the veal cutlets. Make sure not to overfill the pan as it will cool down too much and it will be difficult to get a nice browning of the meat. Cook for 2 to 3 minutes per side. Allow the meat to brown first before turning the meat. Season with salt and pepper.
- Cut the cutlets into strips.
- Cut the tomatoes into quarters and set aside in a bowl.
- Chop the other vegetables into small cubes and add them to the tomatoes.
- Wash the coriander leaves well before adding them to the salsa.
- Add a generous dash of olive oil, zest and lime juice, as well as salt and pepper. If you’d like a spicier salsa, add a small chilli pepper.
- Warm the corn tortillas quickly in a hot pan.
- Garnish with warm veal strips, salsa, lime juice, and a dash of sour cream and hot sauce.
Side dishes
Serve veal strips in soft or hard tacos with fresh salsa and condiments.
Tips and Tricks
For a lighter and less oily sour cream, mix it with 0% fat yogurt in equal amounts.