Veal à la Cubana

Ingredients

 * 8 to 12 oz of veal scallops
 * 6 strips of bacon (4 oz)
 * 1 or 2 limes
 * 1 large onion (or 2 medium ones)
 * 4-6 garlic cloves
 * 1 large green pepper (2 medium ones)
 * 1 teaspoon of olive oil
 * Some pickled sweet red pepper (for final dressing)
 * Salt (your taste).

Directions

 * 1) The day before frying, marinate the (veal) scallops as follows:
 * 2) Squeeze the lime, spreading its juice on both sides of the meat.  Crush the garlic cloves together with salt and apply to the scallops using your fingers.
 * 3) Cut the onion and pepper in small dice. Mix them. Use 1/2 of this mix to make a layer on a dish and cover it with the scallops as a second layer.
 * 4) Cover the scallops with a third layer of onion-and-pepper. You can squeeze the extra lime over the whole. Cover with plastic or an adequate lid, not in contact with the food.
 * 5) Put in the lower part of the fridge (over the vegetables drawer) for 12~24 hours.
 * 6) Frying: Use medium-high fire at all times. Cut the bacon in pieces of about 2 inches long. Put a very small amount of olive oil (no more than 1/2 teaspoon) on a frying pan.
 * 7) If you are using a Teflon pan, don't use oil at all. When the pan is hot, put the bacon and fry on its own melting lard until crispy.
 * 8) Add the onion-and-pepper used for marinating the scallops and sauté until the onion is transparent. With the frying spoon, clear a space at the centre of the pan and put the scallops to fry in contact with the melted grease.
 * 9) Spread the bacon and the sauté onion-and-pepper over the scallops and fry for a few minutes according to your desire (light, medium, well done).
 * 10) Turn around the scallops at the middle of the frying process, spreading again the bacon with onion-and-pepper on it.
 * 11) (Tips for) Serving:
 * 12) Save the grease apart.
 * 13) Immediately after frying, serve the (veal) scallops on one-half of each dish and cover them with the fried onion-and-pepper.
 * 14) Use the bacon strips to form a ring around. Some strips of pickled sweet red pepper on top will dress it nicely.
 * 15) Serve fluffy white rice mixed with asleep black beans on the other half of the dish. Pour a small amount of the frying grease on the rice and beans.
 * 16) Fried green plantain bananas "a puñetazos" will do be the best side dish.
 * 17) A salad with lettuce and ripe tomatoes, dressed exclusively with olive oil, white vinegar and salt, is the final #Cuban touch on your table. If you have radish on hand, please add a few slices to the salad.