Grilled Veal Cutlets with Vegetables

Ingredients

• 2 Argentine veal cutlets
• 1 green bell pepper
• 1 red bell pepper
• 1 tomato
• 1 white onion
• Salt
• Pepper (freshly ground)
• corn oil

Instructions

1. 1.

   Wash the bell peppers, remove seeds and slice into rings and large strips. Peel the onion and cut into thick rings. Wash the tomatoes and slice them. Season the vegetables with salt, pepper and brush with oil. Heat a grill or serving pan. Pat the meat dry with kitchen paper and place it with the vegetables in the hot pan.

2. 2.

   Turn the meat repeatedly. Roast the vegetables for about 3 minutes on each side. When the meat is cooked through (a light liquid comes out when pierced), drizzle with corn oil and season heavily with salt and pepper. A spicy barbecue sauce or lemon juice pairs well.