Pepper-Lime Veal Fajitas

Prep Time: 10 minutes 
Marinate Time: 10 minutes
Cook Time: 20 minutes

o  1 pound veal shoulder cutlets, cut 1/8 to 1/4 inch thick  o  1 Tbsp olive oil  o  2 medium red or yellow bell peppers, cut into 3/4-inch thick strips  o  1 medium onion, sliced  o  8 small flour tortillas (6 to 7-inch diameter)  o  Chopped fresh cilantro, prepared salsa  Marinade and/or Sauce: o  3 Tbsp fresh lime juice  o  1 Tbsp olive oil  o  2 cloves garlic, minced

1. Pound veal cutlets to 1/8 inch thickness. Cut cutlets into 3 x 1 inch strips; toss with marinade ingredients in medium bowl. Refrigerate 10 minutes.

2. Heat 1/2 of oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion; stir-fry 4 to 5 minutes or until crisp-tender. Remove from skillet; keep warm.

3. Heat remaining oil in same skillet over medium-high heat until hot. Drain veal; discard marinade. Add 1/2 of veal to skillet; stir-fry 1 to 2 minutes or until outside of surface of veal is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining veal.

4. Combine veal and vegetables. season with salt and pepper. Serve with tortillas, cilantro and salsa. Makes 4 servings.

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