Veal Strips with Arugula, an easy and quick recipe, highly appreciated for its pleasant taste. This is a summer recipe very similar to veal strips with mushrooms and beef strips with peas. The meat is cut into strips and cooked in a pan with various seasonings, then sun-dried tomatoes, arugula, and Grana cheese are added. It’s a really special second course, a great solution for those looking for a light recipe ready in 15 minutes!
Other recipes with strips that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop, Grill
- Cuisine: Italian
- Seasonality: All seasons
- Energy 394.80 (Kcal)
- Carbohydrates 8.73 (g) of which sugars 0.75 (g)
- Proteins 22.58 (g)
- Fat 30.95 (g) of which saturated 7.84 (g)of which unsaturated 15.12 (g)
- Fibers 2.19 (g)
- Sodium 795.99 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz veal slices (cut very thin)
- 2 tablespoons extra virgin olive oil
- 1 oz Grana Padano PDO
- to taste salt
- 0.7 oz arugula
- 4 oz sun-dried tomatoes in oil
Instructions
Take the meat and cut it into strips with a smooth, sharp knife.
In a non-stick grill pan, cook the meat.
Meanwhile, cut the sun-dried tomatoes into strips and transfer them to a bowl, along with the arugula.
Once the meat is cooked, add it to the seasoning, drizzle with olive oil and add Grana cheese flakes. Serve immediately!
Storage of Veal Strips with Arugula and Creative Variations
You can store them in the refrigerator in an airtight container until the next day. You can replace the sun-dried tomatoes in oil with fresh cherry tomatoes; you can also bake them in the oven at 392°F for about 20 minutes; while if you don’t like arugula, you can replace it with lamb’s lettuce.
