Veal strips with crispy vegetables

Here is the recipe for veal strips with crispy vegetables, a simple and tasty dish:

Ingredients

• 300 g of veal slices
• 1 zucchini
• 1 carrot
• 1 red (or yellow) bell pepper
• 1 white onion
• Flour as needed
• Extra virgin olive oil
• Salt and black pepper
• 1 glass of white wine (optional)
• Chopped fresh parsley (for garnish)

Preparation

1. Start by cutting the veal slices into strips, not too thin, then lightly flour them, shaking off the excess. This step will help give the strips a light crispness on the outside during cooking.

2. Clean and wash the vegetables. Cut the zucchini and bell pepper into thin sticks, the carrot into julienne strips, and the onion into half-moons, not too thick.

3. In a large pan, heat a drizzle of oil and sauté the onion until it becomes translucent. Add the carrot and continue to cook for a couple of minutes, then add the zucchini and bell pepper. Sauté the vegetables over high heat to keep them crispy. Season with salt and pepper. If you are using wine, deglaze with a little white wine and let it evaporate. Once crispy and colored, remove the vegetables and set them aside.

4. In the same pan, add another drizzle of oil if necessary and raise the heat. When the oil is hot, add the veal strips and quickly sear them on each side, sealing the juices inside. This process generally takes just a few minutes. If you decided to use wine, deglaze the meat and let the alcohol evaporate.

5. Put the vegetables back into the pan with the meat, mix gently to blend the flavors, and leave on the heat just long enough to warm everything through.

6. Plate the veal strips with the crispy vegetables, sprinkle with chopped fresh parsley and serve immediately.

Curiosity

Veal strips are a second course in Roman culinary art. It is said that the name comes from the irregular and “tattered” shape of the meat slices, which almost resemble rags. They are perfect for a spontaneous dinner as they require very little time for preparation and cooking.