Calf meat is much more tender than beef, its fibers are thinner and softer. Therefore, it is prepared for consumption faster.
This product category corresponds to the meat of six-month-old calves. Real veal should be in shades from cream to ripe raspberries. Fat is white or milky. The flesh is resilient, with pressure it returns well to its previous shape. This meat contains a large amount of moisture, so it is almost not stored in chilled form. Fresh veal on sale is rare. This product is mainly offered frozen or frozen.
There are many recipes for meat dishes. But the most amazing dish of all time is, of course, veal chop in the oven. We suggest you cook it according to our recipes. And there will be a chop with blood or well-done - you decide.
Options for ideas of veal chops in the oven:
- baked in foil;
- "Under a fur coat" from cheese.
Also in this article we will offer recipes for cooking chop meat in a pan and grill.
Meat preparation
In order for the finished dish to look appetizing on plates, the main thing is to choose a suitable portion of veal and chop it in accordance with all the rules. Pick a piece of meat of an oblong shape, equal in width on both sides, to get the same pieces. Veal tenderloin is great.
More carefully cut slightly frozen meat. Therefore, do not defrost it to the end. If you use fresh veal, then, on the contrary, freeze it a little.
Cut a piece of veal into slices 1-1.5 centimeters wide or, speaking the professional language of cooks, into medallions. It should be cut strictly across the fibers - this is the number one rule in the preparation of all processed meat products. Rule number two - the knife should be with a wide, thin and sharpened blade.
How to beat meat?
Before this procedure, your medallions should thaw well - otherwise the flesh will tear.
For beating use the shallow side of the hammer. On the big side, you risk making holes in the slices. If this cooking utensil is not at hand, you can use the large or curly side of the grater, dipping it abundantly in vegetable oil so that it does not cling to the meat fibers.
Beat each slice on both sides to a dense "lace" pattern, a little translucent, and dip into the mixture. It is prepared from the following ingredients:
- half a glass of vegetable oil;
- 1/2 teaspoon of salt and ground black pepper;
- a tablespoon of wine vinegar;
- pinches of your favorite seasoning for meat.
Then lay the broken medallions on top of each other with a turret. Chops are ready for heat treatment. We pass to recipes.
Veal chops in foil
We offer to cook veal chops in the oven in foil according to the classic home recipe.
Ingredients:
- 1 kg of prescription prepared above medallions;
- 3-4 bulbs;
- two glasses of sour cream;
- butter or vegetable oil.
Rub the foil with butter or pour vegetable oil and cover it with a baking sheet so that it goes onto its sides.
Fill chops in one layer. Cut the onion into thin rings and lay on the meat. Pour sour cream all over. If it is thick, then you can slightly dilute it with boiled water. Cover the top with foil and wrap the edges.
Place in an oven at 180 degrees for 40 minutes.
Such variations on the theme of baking in foil will be delicious when slices of peeled fresh tomatoes, thin slices of raw potatoes, and canned mushrooms are added to the main ingredients.
According to this recipe, veal chops in the oven can be cooked in portions.
Serve the meal to the meal in a closed form, remove the foil right at the table in front of the guests. With such a serving, the appetizing aroma of baked meat will hang in the air.
Veal chops under a cheese "coat"
To cook veal chops in an oven with cheese, use:
- 1 kg of chops prepared according to the recipe of this article;
- 200-300 g of straws from fresh onions;
- half a liter of sour cream;
- 200 grams of grated hard cheese.
Spread slices of beaten meat on an oiled baking sheet, cover with a layer of onion straws and pour well sour cream. Put in the oven to bake for 30-40 minutes at a temperature of 180 degrees. Then cover tightly with grated cheese and keep in the oven until a baked crust forms.
Tip: veal chops in the oven will be juicier if you replace sour cream with a kefir-mayonnaise mixture in a 1 to 1 ratio and hold the meat in it for 30–40 minutes before baking.
Boiled round potatoes with fresh finely chopped greens will serve as an excellent side dish for such a dish.
Chops in the pan
Try to cook veal chops in a pan according to this recipe:
- 800 g of chops;
- one glass of starch (it is better to use corn - it forms a denser shell);
- 100 g of soy sauce.
For this recipe, the medallions are enough to beat off and add salt. The thickness of the layers should not exceed 3-4 mm. No pepper and pickle required.
Roll the meat thoroughly in starch, dip it in soy sauce and fry on both sides to a caramel crust.
This dish has sweet, savory notes of Chinese cuisine. It is good to serve whole stewed vegetables (carrots, broccoli, cauliflower and Brussels sprouts, asparagus) or pickles.
Grilling
Grilled veal chops are very good. But before that, the medallions must be marinated and removed the excess liquid. Fry layers of meat on the grill on both sides for no more than 1-2 minutes, otherwise they will dry out.
Bake with grilled meat and vegetables: bell peppers, young zucchini, tomatoes.