Veal cutlets can be attributed to dietary dishes. The meat of a young animal is much more tender than beef. In addition, it contains less fat. In our article we will talk about the preparation of this juicy and very tasty dish.
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Veal cutlets can be made in the traditional way. To do this, just mix the minced meat with the egg and add the bread soaked in milk and spices to them. There are at least a dozen other recipes. The choice depends on the culinary preferences of the hostess and her family. If desired, the dish can be prepared from whole meat, not ground into minced meat or from small pieces of fillet. Other ingredients can be added to veal - potatoes, semolina, a different type of forcemeat. So the culinary imagination is not limited. In different countries of the world, veal cutlets are prepared differently. Below will be presented mainly domestic versions of this dish.
Chopped meatballs: ingredients
Affordable and inexpensive products are needed in order to make veal cutlets. Before creating a dish, stock up on the following products:
- veal tenderloin - 400 grams;
- vegetable oil - 100 grams;
- parsley or cilantro - 5 branches;
- garlic - 1 clove;
- breading flour to taste;
- salt, onions, spices - to taste.
Chopped meatballs: cooking method
- First you need to clean the meat from the films and fat. Then you need to chop it into a large forcemeat with a sharp knife.
- After this, the veal should be placed in a large bowl and combined with the eggs in a homogeneous mixture.
- Next, you need to chop parsley, garlic and onions, put these ingredients in the minced meat, season with spices and again knead well.
- Then you need to form the patties with your hands, roll them in flour, put them on a hot pan and fry until cooked.
- At the end of the product should be placed on a baking sheet, covered with foil and put in a preheated oven. Cooking time - 5-10 minutes at a temperature of 190 degrees.
- So our veal cutlets are ready. They can be served with stewed or fried vegetables.
Tender veal cutlets: ingredients
What happens if you add lemon juice and butter to veal cutlets? The recipe says that this will make the products more piquant. You can verify this yourself if you buy the following ingredients in the store:
- loin - one kilogram;
- butter - 100 grams;
- sour cream - 50 grams;
- wheat flour - 50 grams;
- lemon juice - 20 grams;
- allspice, salt to taste.
Tender veal cutlets: method of preparation
- First of all, the loin must be cut into twelve equal pieces.
- Then you need to mix the flour, pepper and salt. Next, in the resulting mixture, future cutlets should be rolled.
- After that, culinary products must be put on a preheated pan and fry in vegetable oil over low heat. Readiness can be determined by piercing the cutlet with a fork. If transparent juice, rather than pink juice, stands out from it, then it is ready.
- Next, you need to warm the meat juice in a pan with sour cream and lemon juice. It takes about three minutes. The resulting sauce can pour the dish.
So our veal cutlets are prepared. Juicy and fragrant, they will decorate any table. This meat is suitable for nutrition for both the elderly and young children. It has a beneficial effect on the body with diseases of the gastrointestinal tract. In this case, it is preferable to steam.
Veal Cutlets: Ingredients
- Stuffing - 500 grams.
- An egg is one piece.
- Potato - one tuber.
- The onion is one thing.
- Semolina - 2 tablespoons.
- Italian herbs, ground pepper, salt - to taste.
Veal cutlets: method of preparation
- Veal cutlets are easy to cook even for a novice hostess. First you need to chop onions, grate potatoes and combine it with meat.
- Next, semolina, eggs and spices should be added to the mixture.
- After that, you need to form products with wet hands, put them in a double boiler and cook for half an hour with intense boiling water.
As you can see, everything is very simple. It is recommended to add bread crumbs soaked in milk to the minced meat. It will make cutlets even more delicate and tasteful.
Traditional cutlets: ingredients
- Veal mince - 500 grams.
- An egg is one piece.
- Potatoes are one thing.
- Milk - one glass.
- Long loaf - one third.
- Onions are one thing.
- Pepper, salt, oil - to taste.
Traditional cutlets: cooking method
- First of all, you need to pour milk on the crumb of bread. Then it must be left for several minutes to swell.
- Next, onions and potatoes need to grind in a meat grinder. After this, the ingredients must be mixed with minced meat, bread and spices.
- After that, carefully formed cutlets should be put on a hot pan and fry on both sides for 2-3 minutes.
- Now the products need to be returned back to the pan, pour hot water and simmer under a closed lid for about 40 minutes.
After that, our veal cutlets are finally cooked. A recipe with a photo will help to make them without much hassle.
Veal cutlets with pork: ingredients
- Veal mince - 400 grams.
- Minced pork - 300 grams.
- Milk - 250 milliliters.
- Vegetable oil - 50 milliliters.
- Butter - 40 grams.
- Parsley - 10 grams.
- Chicken egg - 3 pieces.
- White buns - 2 pieces.
- Onion - 1 piece.
- Mustard - 1 teaspoon.
- Dried marjoram - 1 teaspoon.
- Salt is half a teaspoon.
- Black pepper - half a teaspoon.
Veal cutlets with pork: method of preparation
- First you need to mix different types of minced meat.
- After that, you need to chop and fry the onions.
- Next, soften a piece of bun in milk.
- Then you need to mix all the ingredients, add parsley and marjoram to them, beat the eggs, season with spices and mix well into a homogeneous mass.
- Then you need to form cutlets with wet hands.
- After this, cover the baking sheet with foil and grease it with oil.
- Next, you need to preheat the oven to 190 degrees.
- Then you need to place cutlets in it for 20-25 minutes.
So our veal cutlets in the oven are ready. Baked at low temperature, they seem particularly appetizing.
African cutlets: ingredients
The name of this dish sounds unusual. However, for its preparation no exotic products are needed at all:
- veal (minced meat) - 200 grams;
- butter - 20 grams;
- ground black pepper - to taste;
- fresh mushrooms to taste;
- cucumbers - 30 grams;
- eggplant - 30 grams;
- tomatoes - 40 grams;
- potatoes - 60 grams;
- olive oil - 30 grams;
- tomato juice - 30 grams.
African cutlets: a cooking method
- First of all, it is necessary to fry cutlets. This is done in a pan with hot butter. If desired, salt and black pepper can be added to the meat.
- After that, mushrooms and eggplant circles are fried in oil.
- Next, slightly chopped cucumbers and potatoes.
- Then the small tomatoes are scalded with boiling water and peeled from them.
- Now all the vegetables are thoroughly mixed.
Well-browned meatballs are served with a vegetable side dish. The dish can be poured with a mixture of meat and tomato juice.
Useful Tips
- Do not use soft bread for cooking. He will give the cutlets a characteristic sour taste.
- Only inexperienced cooks mix eggs with minced meat. This makes the meat too harsh.
- To get tasty and mouth-watering products, it is better to make minced meat yourself.
- Instead of twisting the meat, it is better to chop it into small pieces. It will take more time, but the cutlets will turn out juicier.
Conclusion
Now you know how to cook veal cutlets. A photo will make them easy even for an inexperienced housewife. Many of the above dishes can be varied with various fillings - grated cheese, vegetables or other ingredients. It will turn out very unusual and incredibly tasty. Recipes can be varied as you wish. Some people like molten cheese, others like meatballs fried to a crunch. Therefore, feel free to experiment, and you will be able to please your family, friends and relatives with a new interesting dish. Good appetite!