Servings
4-6 servings
Ingredients
Ingredients
1 lb. Veal Cutlets
500g
Salt and pepper to taste
2 teaspoons cooking oil 10ml
2 tablespoons sweet chili sauce 30ml
I cup sweet chili sauce (for dipping) 250ml
2 teaspoons soy sauce 10ml
½ cup thinly slices green onions 125ml
I cup thinly sliced sweet red peppers 250ml
1 cup grated carrots 250ml
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1 cup thinly sliced cucumber 250ml
6 lettuce leaves
 6 large flour tortillas (about 9-inch/23cm)
¼ cup thinly sliced fresh basil 60ml
¼ cup thinly sliced fresh mint leaves 60ml
Directions
Season the cutlets with salt
and pepper.
In a skillet over medium-high heat, heat oil.
Add veal; brown on both sides, about two 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 |
