Once a week in our kitchen, red meat takes center stage.
The pan-fried veal slices with sauce taste like home; it’s the meat how my mom makes it: simple and tender, with that sauce that immediately invites you to mop it up with bread.
An easy and quick comfort food.
I prepare my tender meat in a pan without oil during cooking.
The natural sauce from the meat keeps it soft and irresistible.
The result is a light and tasty dish.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 veal slices (weight according to dietary plan)
- 1 pinch coarse salt
- 1 drizzle extra virgin olive oil (as dressing)
- to taste oregano
Suggested Tools
- 1 Pan with lid, preferably glass
Preparation
Choose lean meat slices, free from visible fat.
The most suitable cuts for this preparation are topside, rump, loin, or round also known as eye of round.
Prefer thin slices: they cook in a few minutes and allow for a moderate amount of meat consumption.Take the meat slices out of the fridge at least an hour before cooking.
Let’s proceed with the cooking.
In a non-stick pan, but also in a casserole or pot, you will achieve the same result.
Heat the surface.
Place the meat slices well spread out, preferably avoiding overlapping them.
Cook the slices for a few minutes on each side, just enough for them to brown evenly, turning them several times if necessary.
During cooking, the meat will release its juices, forming a delicious sauce.Season with coarse salt, drizzle with a bit of extra virgin olive oil, and add plenty of oregano if you like.
Plate up and drizzle the veal slices with their sauce.
Your pan-fried veal slices with sauce are ready.
Enjoy your meal.
Storage, Tips, and Variations
If you like, add a whole or crushed garlic clove during cooking to remove before serving.
If you prefer white meat, try the same recipe with chicken breast or turkey breast.
Cook until there are no traces of pink and the juices run clear.
FAQ
Red meat once a week?
The World Cancer Research Fund recommends no more than three servings per week of red meat, which equates to about 12-18 oz, and to avoid or limit processed red meat as much as possible.
Does lemon juice help absorb the iron in red meat?
Red meat contains iron in the heme form, which is already easily absorbed by our body.
You’ll be interested to know that: lemon juice – or rather vitamin C – does not help increase the absorption of iron contained in red meat but helps improve the absorption of iron present in plant-based foods [grains, legumes, and vegetables].
