Veal Cutlet Fajitas A La Plancha
Tender strips of veal cutlets are seared with colorful bell peppers and onions on a hot plancha and seasoned with smoked paprika and oregano for bold, sizzling flavor. Served with warm tortillas and your favorite toppings, this dish makes a flavorful, fun meal everyone can customize.
| Serving Size | 4 |
|---|---|
| Prep Time | 20 mins. |
| Cook Time | 5 mins. |
Ingredients
- 1 pound veal cutlets
- 2 onions, thinly sliced
- 2-3 red, yellow or green peppers, cut into strips
- 1 teaspoon smoked paprika
- 1 teaspoon 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, gently flatten the cutlets with a meat mallet.
- Preheat the barbeque and the “plancha” griddle on high heat.
- Sear the peppers with the onions for about 2 minutes in a little olive oil. Remove from the griddle and set aside.
- Add the veal cutlets, sliced in strips, to plancha, 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.
Veal Cutlet Fajitas A La Plancha
Tender strips of veal cutlets are seared with colorful bell peppers and onions on a hot plancha and seasoned with smoked paprika and oregano for bold, sizzling flavor. Served with warm tortillas and your favorite toppings, this dish makes a flavorful, fun meal everyone can customize.
4
Prep: 20 mins.
Cook: 5 mins.
Preparation
- For optimal tenderness, before cooking, gently flatten the cutlets with a meat mallet.
- Preheat the barbeque and the “plancha” griddle on high heat.
- Sear the peppers with the onions for about 2 minutes in a little olive oil. Remove from the griddle and set aside.
- Add the veal cutlets, sliced in strips, to plancha, 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.
Ingredients
- 1 pound veal cutlets
- 2 onions, thinly sliced
- 2-3 red, yellow or green peppers, cut into strips
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 4 flour tortillas
- Olive oil
- Toppings of your choice: guacamole, salsa, sour cream, lime wedges, shredded cheddar cheese
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