Veal Recipe: Pepper-Lime Veal Fajitas

• 1 lb veal shoulder cutlets, cut 1/8 to 1/4 inch thick
• 1 tbsp olive oil
• 2 medium red or yellow bell peppers cut into 3/4-inch wide strips
• 1 medium onion, sliced
• 8 small flour tortillas, warmed
• Chopped fresh cilantro, prepared salsa

Marinade:

• 3 tbsp fresh lime juice
• 1 tbsp olive oil
• 2 cloves garlic, minced

Pound veal cutlets to 1/8-inch thickness; cut into 3 x 1-inch strips.  Combine marinade ingredients in medium bowl.  Add veal; toss. Refrigerate 10 min.

Heat 1/2 of oil in large nonstick skillet over medium-high heat until hot.  Add bell peppers and onion; stir-fry 4 to 5 min or until crisp-tender.  Remove; keep warm.

Heat remaining oil in same skillet over medium-high heat.  Drain veal; discard marinade.  Add 1/2 of veal; stir-fry 1 to 2 min or until just cooked through.  (Do not overcook.) Remove; keep warm. Repeat with remaining veal. 

Combine veal and vegetables; season with salt and pepper. Serve with tortillas, cilantro and salsa.