Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 30 minutes
Yield: 4 servings
Ingredients
1 lb veal shoulder cutlets, cut 1/8 to 1/4 inch thick
1 Tbs olive oil
2 medium red or yellow bell peppers, cut into 3/4-inch wide
strips
1 medium onion, sliced
8 small flour tortillas, warmed
Chopped fresh cilantro, prepared salsa
Marinade:
3 Tbs fresh lime juice
1 Tbs olive oil
2 cloves garlic, minced
Directions
Pound veal cutlets to 1/8-inch thickness; cut into 3 x 1-inch strips.
Combine marinade ingredients in medium bowl. Add veal; toss. Refrigerate 10 minutes.
Heat 1/2 of oil in large nonstick skillet over medium-high heat until
hot. Add bell peppers and onion; stir-fry 4 to 5 minutes or until crisp-tender. Remove; keep
warm.
Heat remaining oil in same skillet over medium-high heat. Drain veal;
discard marinade. Add 1/2 of veal; stir-fry 1 to 2 minutes or until just cooked through. (Do
not overcook.) Remove; keep warm. Repeat with remaining veal.
Combine veal and vegetables; season with salt and pepper. Serve with
tortillas, cilantro and salsa.
Nutrition facts
Serving Size 1 serving
Calories 428
Calories from Fat 130 (30%)
% Daily Value*
22%Total Fat 14g
15%Saturated
Fat 2.9g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 8.3g
32%Cholesterol 95mg
15%Sodium 370mg
14%Potassium 507mg
15%Total
Carbohydrate 45g
16%Dietary
Fiber 3.9g
Sugars 4g
Sugar Alcohols 0g
59%Protein 30g