Pita Pocket with Veal and Salad

Ingredients

• 1 red bell pepper
• 100 g white cabbage
• 1 Carrot
• 1 romaine lettuce head
• 400 g veal
• 2 tbsp butter
• Salt
• freshly ground pepper
• 2 tsp sweet paprika powder
• 4 pita breads

Instructions

1. 1.

   Wash the peppers, cut off the stem, remove seeds and membranes, and slice into rings. Slice the cabbage into thin strips. Peel the carrot and grate it on a kitchen grater. Wash and dry the lettuce leaves.

2. 2.

   Cut the veal into cubes. Heat 1 tbsp butter in a pan and sear half of the veal for 1 minute. Season with salt, pepper, and paprika, then remove from the pan. Add the remaining butter and sear the rest of the meat similarly. Set the cooked meat aside warm.

3. 3.

   Heat the pita breads briefly, e.g., on a toaster. Open one side and slightly open it. Fill with lettuce, peppers, cabbage, carrots, and veal. Serve with a yogurt sauce if desired.