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Veal Strips With Strawberry Sauce, a Single Dish

Updated on May 11, 2020
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Veal strips with strawberry sauce, a delicate and original second course

Veal strips with strawberry sauce are a very special second course as you can see from the photo. A colourful second, more noble expression of the concept of "sweet and sour". A second that takes full advantage of the hints of strawberries in a perspective of mutual enhancement between the ingredients. Among other things, they are very simple to prepare and the recipe is really very easy to make, even in the preparation of the sauce, which is the most prominent element of our dish.

The choice of ingredients wanted to reward the strawberry, a fruit among the most loved by adults and children. A fruit that is not only good but also capable of expressing a certain biological value. It is rich in antioxidants and vitamins, in particular vitamin C. It is present in an amount completely comparable to that of oranges.

The other protagonist of the recipe is veal, meat that stands out for its rather tender consistency, but also for its nutritional characteristics. It is generally slightly fatty, in fact, lipids represent only 6%. The calorie intake is rather low and stands at 140 kcal per 100 grams. The protein intake is instead excellent, as proteins represent as much as 20%.

The importance of lactose-free milk

In this recipe of veal strips with strawberry sauce, milk plays an important role. It is used to flavour the strips before they are passed in flour and cooked in a pan. I recommend, however, special milk, or lactose-free milk so that the dish is also accessible to those intolerant to this substance. Lactose-free milk is fairly available food since almost all brands offer variants without this substance.

I want to specify that the lactose removal process is one hundred per cent natural. Also because it is a cleavage process: the enzyme lactase is applied to milk so that lactose breaks down into glucose and galactose, substances that can also be taken by people who suffer from intolerance. Among other things, this procedure does not alter the taste of the milk in any way.

The nutritional peculiarities of rice flour

Rice flour also plays an important role, as it helps to create a delicate and tasty crust on veal strips with strawberry sauce. For this recipe, I suggest rice flour instead of normal white flour. The reasons are essentially two. First of all, because rice flour is gluten-free, which makes the dish compatible also with celiacs and those who suffer from intolerance.

Secondly, the flour is much lighter, as it is almost totally free of fat. Of course, compared to wheat flour (and almost all existing flours) it contains few proteins, but the protein intake is still guaranteed by the meat. The rice flour, then, has a particular taste appreciable by anyone, and in terms of calories, it does not present any differences whatsoever compared to the other flours.

Here is the recipe of veal strips in the strawberry sauce: Ingredients for 4 people:

  • 6 lean and not too thick slices of veal;
  • 1 walnut of clarified butter;
  • q. b. of fine salt;
  • q. b. of rice flour;
  • 60 ml. of lactose-free milk.

Per la salsa alle fragole:

  • 10 fragole grosse;
  • 30 ml. di vino bianco secco;
  • ½ scalogno piccolo;
  • 1 noce di burro chiarificato;
  • q. b. di foglioline di origano fresco;
  • q. b. di sale e pepe nero.

Preparation:

For the preparation of the veal strips with strawberry sauce, start using the meat grinder to beat the veal slices well, then put them on a deep plate and wet them abundantly with the milk. Cover the plate with plastic wrap and keep it in the fridge for about 30 minutes. Then remove the slices from the fridge, drain them and pass them on kitchen paper to dry them well, finally cut them into strips with a well-sharpened knife. At this point pass them in the rice flour and shake them to remove the excess flour. Then melt the butter in a non-stick pan and as soon as it warms slightly add the strips, turning them often to brown them on both sides and salting them to taste.

Now take care of the sauce: blend the strawberries (after washing and peeling them) until you get a velvety puree-like cream. In another non-stick pan, melt the butter and brown the finely chopped shallots, then add the strawberry puree and raise the heat to bring to a boil. Blend with the white wine and adjust with a little salt and pepper, then add the oregano leaves (or thyme if you prefer). Lower the heat and continue cooking for a few minutes, or at least until the sauce shrinks which must be quite thick. Now serve flat, on a flat plate lay a few spoonfuls of the still-hot strawberry sauce, then place on top the crunchy strips. Finally, decorate as you wish with some oregano leaves and fresh strawberries. Serve and enjoy!

Note for celiacs or gluten-sensitive

Note for celiacs or gluten-sensitive
Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the Association of European Coeliac Societies (AOECS) or the indications on the manufacturer's label.

Note for lactose intolerant

Note for lactose intolerant
From the ministerial note: The word "delactosate" has been eliminated, as it was previously associated with the word "dietetic". The term lactose-free may be used instead for dairy products and for milk with a lactose content of less than 0.1 g per 100 g or ml

© 2020 special food

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