Sauted Veal Strips

Extra Virgin
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 3 bay leaves
  • 1 lb veal cutlets, cut into 3- x 1/2-inch strips
  • Juice of 1 lemon
  • 3 tbsp chopped fresh parsley
  • 1/4 tsp coarsely ground pepper
    • Heat olive oil in skillet set over medium-high heat; sauté bay leaves for l minute. Increase heat to high; add veal and cook for 3 minutes, turning several times.
    • Add lemon juice, parsley and pepper to skillet; toss with veal and cook for 3 to 5 minutes or until veal is cooked through. Remove bay leaves; serve immediately.
    Prep Time

    5 min

    Cook Time

    7 min

    Total Time

    12 min






    Dinners & Main Dishes

    Ingredient: Beef & Veal

    Cooking Method: Sauté / Pan Fry

    World Cuisine: French

    Product: Extra Virgin


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