Veal cutlets

Veal Cutlet Ingredients

  1. Veal (fresh meat) 400-500 grams
  2. Chicken egg (raw) 1 piece
  3. White bread 3 slices (150 grams)
  4. Milk 1 cup
  5. Potato 1 piece (medium)
  6. Onions 1 piece (medium)
  7. Breadcrumbs 100 grams
  8. Salt to taste
  9. Ground black pepper to taste
  10. Vegetable oil as needed
  11. 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!

Recipe Tips:

- 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.