Veal Cutlet Ingredients
- Veal (fresh meat) 400-500 grams
- Chicken egg (raw) 1 piece
- White bread 3 slices (150 grams)
- Milk 1 cup
- Potato 1 piece (medium)
- Onions 1 piece (medium)
- Breadcrumbs 100 grams
- Salt to taste
- Ground black pepper to taste
- Vegetable oil as needed
- Purified water 50 milliliters
- Main ingredients: Veal, Potato, Onion
- Serving 1 serving
- World Cuisine
Glass (capacity 200 milliliters), Kitchen knife - 3 pieces, Cutting board - 3 pieces, Paper kitchen towels, Deep bowl - 2 pieces, Meat grinder, Deep plate, Tablespoon, Large flat dish, Stove, Deep pan with lid, Kitchen spatula Plate
Cooking veal cutlets:
Step 1: prepare the bread.
First, put any white bread on a cutting board, it can be fresh or callous, it all depends on your desire. Then cut 3 slices from it, 100 grams is enough. Break them into 2-3 parts, transfer to a deep plate and pour a glass of milk. Soak the bread for 10-15 minutesand meanwhile, prepare the rest of the ingredients.
Step 2: prepare the meat.
Wash a piece of fresh veal under cold running water. We dry the meat with paper kitchen towels, then put it on a cutting board and remove excess fat, cartilage, and also veins from it. After that, cut the veal into small pieces of size before 3-4 centimeters and shift them into a deep bowl.
Step 3: prepare vegetables and breadcrumbs.
Next, peel the onions and potatoes. We wash them under a stream of cold running water, dry with paper towels, cut each vegetable at 4-8 parts and transfer to a meat-sliced bowl. Pour the right amount of breadcrumbs into a deep plate and put on the kitchen table other products that will be needed to prepare the dish.
Step 4: prepare the minced meat.
When the bread softens, squeeze it from the milk and pass through a meat grinder into a clean deep bowl with chopped beef, onions and potatoes.
Add chicken egg there, to taste salt and black pepper.
We mix these products with clean hands to a uniform consistency - the mince is ready!
Step 5: form the veal cutlets.
Next, we pick up a tablespoon of minced meat, put it on a moistened palm, form an oval or round cutlet, roll it in breadcrumbs and put it on a cutting board or a large flat dish.
In the same way, we form the remaining cutlets until the stuffing ends.
Step 6: fry veal cutlets.
After that, put on a medium heat a deep frying pan with a thick bottom and pour 3-4 tablespoons of vegetable oil into it. As soon as it warms up, put the first batch of cutlets. Fry them on both sides for 4-5 minutes until golden, dark-beige crust, periodically turning with a kitchen spatula from side to side. In the same way, fry the rest and transfer them to a small bowl.
When all the cutlets are ready, send them again to the pan, pour about the same 50 milliliters of water, cover and simmer over low heat 12-15 minutes. Then we remove them from the stove, arrange them in portions on plates and serve to the table with your favorite side dish.
Step 7: serve the veal cutlets.
Veal cutlets are served hot. They are served on a platter or in portions on plates. Such cutlets are perfectly combined with any side dish, but ideal: mashed potatoes, fresh vegetables salad, pickles or boiled rice seasoned with butter. Enjoy a delicious and simple meal!
Enjoy your meal!
- bread can be soaked in water;
- A set of spices can be supplemented with any dried herbs and spices that are used during the preparation of meat dishes;
- minced garlic to taste can be added to the minced meat;
- if desired, each cutlet can be stuffed with a slice of prunes, cheese or a mixture of butter and herbs;
- Very often bread crumbs are replaced with wheat flour.