Once a week, red meat takes center stage in our kitchen.
The pan-fried veal slices with sauce taste like home — it’s the meat the way my mother used to make it: simple and tender, with that sauce that immediately invites you to dip your bread.
An easy and quick comfort food.
I cook my tender meat in the skillet without adding oil during cooking.
The meat’s natural juices keep it soft.
The result is a light and flavorful dish.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 veal slices (weight according to your dietary plan)
- 1 pinch coarse salt
- 1 drizzle extra virgin olive oil (for finishing)
- to taste dried oregano
Suggested tools
- Pan non-stick
Preparation
Choose lean slices of meat, free of visible fat.
The cuts most suitable for this preparation are round (fesa), rump (scamone), loin or sirloin (lombata), or magatello (also called lacerto).
Prefer thin slices: they cook in a few minutes and allow you to eat a moderate amount of meat.Take the meat out of the fridge at least one hour before cooking.
Let’s proceed with the cooking.
In a non-stick skillet — but you can achieve the same result in a saucepan or casserole.
Heat the surface.
Arrange the slices of meat spread out and preferably avoid overlapping them.
Cook the slices a few minutes per side, just until they are evenly browned, turning them several times if necessary.
During cooking the meat will release its juices which will form a delicious sauce.Turn off the heat.
Season with coarse salt, drizzle with extra virgin olive oil and finish with plenty of oregano if you like.Plate and spoon the sauce over the veal slices.
Your pan-fried veal slices with sauce are ready.
Enjoy your meal.
The veal slices make a main course that’s easy to balance with carbohydrates preferably whole grain [bread, pasta or rice] and vegetables so you can compose a balanced meal or one-dish plate that helps keep blood sugar stable.
Storage, tips and variations
If you like, add a whole or lightly crushed garlic clove during cooking and remove it before serving.
If you prefer white meat, try the same recipe with chicken breast or turkey breast.
Cook until there are no pink traces and the juices run clear.
FAQ (Questions and Answers)
Red meat once a week?
The World Cancer Research Fund recommends no more than three portions of red meat per week, which correspond to about 350–500 g (approximately 12–18 oz), and to avoid or minimize processed red meat as much as possible.
Does lemon juice help absorb the iron from red meat?
Red meat contains heme iron, which is already easily absorbed by our bodies.
It is useful to know that: lemon juice — or rather vitamin C — does not increase the absorption of the iron contained in red meat, while it does help improve the absorption of the iron present in plant foods (cereals, legumes and vegetables).
