Veal Strips with Crunchy Vegetables

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

Ingredients

• 300 g veal slices
• 1 zucchini
• 1 carrot
• 1 red bell pepper (or yellow)
• 1 white onion
• All-purpose flour as needed
• Extra virgin olive oil
• Salt and black pepper
• 1 glass white wine (optional)
• Fresh chopped parsley (for garnish)

Preparation

1. Start by cutting the veal slices into strips that are not too thin, then lightly coat them with flour, removing any excess. This step will help give the strips a light external crunch during cooking.

2. Clean and wash the vegetables. Cut the zucchini and bell pepper into thin strips, the carrot into julienne, and the onion into slices that are not too thick.

3. In a large skillet, heat a drizzle of oil and sauté the onion until it becomes translucent. Add the carrot and continue cooking for a couple of minutes, then the zucchini and bell pepper. Stir-fry the vegetables over high heat to keep them crunchy. Season with salt and pepper. Deglaze with a splash of white wine if desired and let it evaporate. Once crunchy and colorful, remove the vegetables and set them aside.

4. In the same skillet, add another drizzle of oil if needed and raise the heat. When the oil is very hot, add the veal strips and sear them quickly on each side to seal in the juices. This process generally takes just a few minutes. If using wine, deglaze the meat and let the alcohol evaporate.

5. Return the vegetables to the skillet with the meat, gently stir to combine the flavors, and leave on the heat just long enough to heat everything through.

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

Trivia

Veal strips are a second course from Roman culinary tradition. The name is said to derive from the irregular, “shredded” shape of the meat slices, which almost resemble rags. They are perfect for an impromptu dinner because they require very little time for preparation and cooking.