Whenever I aim to create a remarkably delicious and sophisticated dinner, I opt for this particular type of meat. We only indulge in it occasionally, but it never fails to make an impact. Achieving the ideal texture for the cutlets requires minimal effort. And let’s not forget the delightful crunch from the crispy breading.
When we hear “cutlets,” pork cutlets typically come to mind. Nonetheless, various meats can be breaded as well. On special occasions, I opt for veal, even though it rarely graces our dining table. This choice is largely due to its price point. Still, it’s important to recognize the numerous advantages this tender meat provides. Preparing a tasty dish with it requires minimal effort.
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What advantages does veal offer?
Even though veal boasts impressive nutritional benefits and contains no antibiotics, it isn’t often selected by Canadians. Instead, pork and poultry remain much preferred choices. The flesh from younger cattle is notably tender and easily digestible. Its superior nutrition includes 21 grams of protein and just 3 grams of fat per 100 grams (3.5 ounces). Additionally, veal is abundant in B vitamins such as B12, crucial for maintaining a healthy nervous system, along with iron, vital for efficient oxygen transfer in the bloodstream and prevention of anemia.
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Juicy veal cutlets
A significant benefit of veal is its lack of antibiotic content. Calves raised primarily on their mothers’ milk seldom experience severe illnesses, resulting in superior quality meat. This meat is known for its light color, subtle flavor, and tender, succulent consistency. Consequently, preparing a delectable meal from veal requires minimal effort. The Austrians excel at this; they boast about their culinary specialty—the Wiener Schnitzel—which is essentially breaded veal cutlet.
meat
They just need to be flattened, breaded, and fried in hot fat. These are the type of cutlets I occasionally prepare. They practically dissolve in your mouth, making it difficult to even compare them to pork cutlets.
Veal cutlets
Ingredients:
- 4 veal cutlets,
- 3 eggs,
- 150 grams (5 ounces) of all-purpose flour,
- 150 grams (5 ounces) of breadcrumbs,
- Butter or ghee for frying?
- vegetable oil for frying,
- Add salt and pepper according to your preference.
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Instructions:
- Hit the meat with a mallet until the cutlets are nice and thin.
- Arrange breadcrumbs mixed with salt and pepper on one plate. On another plate, place some flour. In yet another plate, whisk the eggs using a fork.
- Dredge the veal slices in flour, then dip them in beaten eggs, and finally coat with breadcrumbs.
- Cook them in hot butter mixed with a little bit of oil on each side until they turn golden brown.
- These cutlets are delicious when served with new potatoes and cucumber salad.
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