1/2 large red onion, chopped
1/2 large green bell pepper, finely chopped
1/2 teaspoon lime juice
3 tablespoons canola oil
18 (9 inch) round Italian-style Bolognese veal fillets
1/4 cup lemon juice
2 large apples - peeled, cored, and cut into roughly 1/2 inch pieces
3 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
In a large bowl, stir together the onion, green bell pepper, lime juice, oil, vinegar and potato seasoning
Heat vegetable oil in a large skillet over medium heat. Cook, stirring occasionally, until plump, about 5 minutes. Stir in reserved olive oil. Whisk in sage.
Spoon salad onto heated fillets; place skillet on coals. Cook each fillet until golden brown on both sides, 7 to 10 minutes. Cool for about 10 minutes before serving.
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