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Veal Strip Tacos

Prep Time:
30 mins.
Cook Time:
10 mins.


  • 1 pound of veal cutlets
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 1 pint of cherry tomatoes
  • 5 radishes
  • 2 cucumbers
  • 1 shallot
  • Chives
  • 1/2 cup well-washed cilantro
  • Olive oil
  • Juice and zest of one lime
  • Chili pepper (optional)
  • Salt and pepper

  • Sour cream
  • Sriracha-style hot sauce
  • Lime quarter
  • Small tortillas


  1. For optimal tenderness: before cooking, gently flatten the cutlets using a meat mallet.
  2. Heat a pan on high with butter and vegetable oil.
  3. Add the veal cutlets. Do not overfill the pan as it will cool down too much and it will be difficult brown the veal. Cook for 2 to 3 minutes so that meat has browned. Turn and brown the second side. Season with salt and pepper.
  4. Slice the cutlets into strips and keep warm.
  5. Cut the tomatoes into quarters and set aside in a bowl.
  6. Chop the other vegetables into small cubes and add them to the tomatoes.
  7. Add cilantro to the salsa.
  8. Add a generous dash of olive oil, zest and lime juice, as well as salt and pepper. For a spicier salsa, add a small chili pepper.
  9. Warm the tortillas quickly in a hot pan.
  10. Fill the tortillas with veal strips, salsa, lime juice, and a dash of sour cream and hot sauce, if desired.