|
 Servings
4-6 servings
Ingredients
Ingredients
1 lb. (500g) veal cutlets
Salt and pepper to taste
2 teaspoons (10ml) cooking oil
2 tablespoons (30ml) sweet chili sauce
I cup (250ml) sweet chili sauce (for dipping)
2 teaspoons (10ml) soy sauce
½ cup (125ml) thinly slices green onions
I cup (250ml) thinly sliced sweet red peppers
1 cup (250ml) grated carrots
1 cup (250ml) thinly sliced cucumber
6 lettuce leaves
6 large flour tortillas (about 9-inch/23cm)
¼ cup (60ml) thinly sliced fresh basil
¼ cup (60ml) thinly sliced fresh mint leaves
 Directions
Season the cutlets with salt
and pepper.
In a skillet over medium-high heat, heat oil.
Add veal; brown on both sides, about three minutes per side.
· TIP: Just a hint of pink
should remain in the cutlet then you know it is cooked to perfection.
Transfer the cutlets to a cutting board; let cool slightly.
· TIP: Cutting the cutlets into strips once the meat has been cooked
is far more effective and your strips will be much more uniform.
Slice diagonally, into thin strips.
Transfer to a bowl.
Add chili sauce, soy sauce, sliced green onions, grated carrots, sliced
peppers and sliced cucumber.
Place a lettuce leaf on each tortilla.
Divide 1/6 of the vegetable/meat mixture to each tortilla shell.
Sprinkle sliced basil and sliced mint over vegetable/veal mixture.
Fold up the bottom of the shell first, followed by each of the sides.
Roll the shell together.
Slice in half diagonally.
Serve with additional sweet chili sauce for dipping.
source: Ontario Veal - adapted by Chef Nancy for Delft Blue |