HealthNotes

Pepper-Lime Veal Fajitas

• From: National Cattleman's Beef Association

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

This basic fajita recipe offers a nice treatment for tender veal.

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.