Prepare veal cutlets. What types of veal cutlets are there?

Veal cutlets can be classified as 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 preparing this juicy and very tasty dish.

Options

Veal cutlets can be made in the traditional way. To do this, just mix the minced meat with an egg and add bread soaked in milk and spices. 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 minced, or from small pieces of fillet. You can add other ingredients to the veal - potatoes, semolina, other types of minced meat. So the imagination of culinary specialists is not limited. In different countries of the world, veal cutlets are prepared differently. Below we will present mainly domestic versions of this dish.

Chopped cutlets: ingredients

Available and inexpensive products are needed 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 sprigs;
garlic - 1 clove;
flour for breading - to taste;
salt, onion, spices - to taste.

Chopped cutlets: cooking method

First you need to clean the meat from films and fat. Then you need to chop it into coarse mince with a sharp knife.
After this, the veal should be placed in a large bowl and combined with the eggs into a homogeneous mixture.
Next, you need to chop the parsley, garlic and onion, add these ingredients to the minced meat, season with spices and knead thoroughly again.
Then you need to form cutlets with your hands, roll them in flour, place them in a hot frying pan and fry until cooked.
Finally, the products should be placed on a baking sheet, covered with foil and placed in a preheated oven. Cooking time - 5-10 minutes at a temperature of 190 degrees.
Our veal cutlets are ready. They can be served with stewed or fried vegetables.

Tender veal loin cutlets: ingredients

What happens if you add lemon juice and butter to veal cutlets? The recipe states that this will make the products more savory. You can see this for 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 loin cutlets: cooking method

First of all, the loin must be cut into twelve equal pieces.
Then you need to mix the flour, pepper and salt. Next, roll future cutlets in the resulting mixture.
After this, the culinary products must be placed in a heated frying pan and fried in vegetable oil over low heat. Readiness can be determined by piercing the cutlet with a fork. If it produces clear and not pink juice, it is ready.
Next, you need to heat the meat juice in a frying pan along with sour cream and lemon juice. This will take about three minutes. The resulting sauce can be poured over the dish.

So our veal cutlets are ready. Juicy and aromatic, they will decorate any table. This meat is suitable for both elderly people and small children. It has a beneficial effect on the body in diseases of the gastrointestinal tract. In this case, it is preferable to steam it.

Steamed veal cutlets: ingredients

Minced meat - 500 grams.
Egg - one piece.
Potatoes - one tuber.
Onion - one piece.
Semolina - 2 tablespoons.
ground pepper, salt - to taste.

Steamed veal cutlets: cooking method

Minced veal cutlets are easy to prepare even for a novice housewife. First you need to chop the onion, grate the potatoes and combine it with the meat.
Next, add semolina, eggs and spices to the mixture.
After this, you need to form the products with wet hands, put them in a double boiler and cook for half an hour with water boiling intensely.

Traditional cutlets: ingredients

Minced veal - 500 grams.
Egg - one piece.
Potatoes - one piece.
Milk - one glass.
Loaf - one third.
Onion - one piece.
Pepper, salt, oil - to taste.

Traditional cutlets: cooking method

First of all, you need to pour milk over the bread crumb. Then it should be left for a few minutes to swell.
Next, grind the onions and potatoes in a meat grinder. After this, the ingredients need to be mixed with minced meat, bread and spices.
After this, carefully formed cutlets should be placed on a hot frying pan and fried on both sides for 2-3 minutes.
Now the products need to be returned back to the frying pan, filled with hot water and simmered under a closed lid for about 40 minutes.

After this, our veal cutlets will be finally cooked. A recipe with a photo will help you make them without much hassle.

Veal and pork cutlets: ingredients

Minced veal - 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 - half a teaspoon.
Black pepper - half a teaspoon.

Veal cutlets with pork: cooking method

First you need to mix different types of minced meat.
After this, you need to chop and fry the onion.
Next, soften a piece of bun in milk.
Then you need to mix all the ingredients, add parsley and marjoram, beat in the eggs, season with spices and knead thoroughly into a homogeneous mass.
Then you need to form the 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 the cutlets in it for 20-25 minutes.

So our veal cutlets are ready in the oven. Baked at a low temperature, they seem especially appetizing.

African cutlets: ingredients

The name of this dish sounds unusual. However, you don’t need any exotic products to prepare it:

veal (minced meat) - 200 grams;
butter - 20 grams;
ground black pepper - to taste;
fresh mushrooms - to taste;
cucumbers - 30 grams;
eggplants - 30 grams;
tomatoes - 40 grams;
potatoes - 60 grams;
olive oil - 30 grams;
tomato juice - 30 grams.

African cutlets: cooking method

First of all, you need to fry the cutlets. This is done in a frying pan with hot butter. If desired, you can add salt and black pepper to the meat.
After this, mushrooms and eggplant slices are fried in oil.
Next, lightly simmer the chopped cucumbers and potatoes.
Then the small tomatoes are scalded with boiling water and the skins are removed.
Now mix all the vegetables thoroughly.

Well-browned cutlets are served to the table along with a vegetable side dish. The dish can be topped with a mixture of meat and tomato juice.

Do not use soft bread for cooking. It will give the cutlets a characteristic sour taste.
Only inexperienced cooks mix eggs with minced meat. This makes the meat too tough.
To get tasty and appetizing 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 longer, but the cutlets will turn out juicier.

Conclusion

Now you know how to cook veal cutlets. Photos will allow even an inexperienced housewife to make them without difficulty. Many of the above dish options 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 at your own discretion. Some people like melted cheese, others like meat balls fried until crisp. Therefore, feel free to experiment, and you will be able to please your family, loved ones and friends with a new interesting dish. Enjoy your meal!

Veal is a dietary meat, has a pleasant taste, and is easily digested in the stomach. The variety of dishes that can be prepared from veal is amazing. In combination with vegetable side dishes or any porridge, veal cutlets are a healthy low-fat dish.

It will take about 20 minutes to prepare. Don’t forget to serve the cutlets with a salad of fresh vegetables and herbs.

Veal cutlets recipe with photos

Making veal cutlets is not difficult, but eating them is a pleasure! We suggest considering the cooking process and the list of ingredients for preparing veal cutlets.

Ingredients:

400 g minced meat (you can use any lean meat instead of veal)
1 white bun, preferably stale
2 heads of white onions
1 fresh chicken egg
wheat flour for dredging the cutlets (you can use breadcrumbs)
spices: salt, marjoram, basil, ground pepper (black, red) - to taste
vegetable oil for frying.

Prepare lean meat - remove films, fat, bones and rinse well. Instead of veal, you can use rabbit and poultry meat. We pass it through a meat grinder twice or grind it in a blender.

We cut the peeled onions into large pieces and send them to be chopped into the meat in a blender or meat grinder.

Pour warm milk or water into a wide bowl and place the broken bun into it to soak. Squeeze out the liquid so that the bread crumb crumbles well.

Combine the squeezed bread crumb with minced meat. We drive in a chicken egg there.

Add spices and salt to the minced meat to your liking. Mix well and beat lightly with your hands so that the minced meat collects air bubbles.

We obtain a fluffy, homogeneous cutlet mass.

Pour flour or wheat crackers into a plate to bread the cutlets.

Divide the minced meat into portions, form cutlet balls with wet hands, and bread them in breadcrumbs or flour.

Place the frying pan on medium heat. Pour in vegetable oil for frying, place the cutlets and fry on both sides until golden brown.

Fried cutlets must be simmered until cooked. Place the cutlets in a clean frying pan, pour in a little salted water and close with a tight lid for about 20 minutes. During the stewing process, you can add hot water in small portions.

Serve the finished cutlets hot on portioned plates. When serving, pour melted butter over the cutlets.

As a side dish we use mashed potatoes, buckwheat porridge, boiled rice, green peas. Decorate with green sprigs of parsley, dill, and basil. Fresh vegetable salad is a great addition to the main dish.

Bon appetit!

Want to learn how to cook luxurious veal cutlets? Only here you will learn how to make them dietary or with a hearty filling, bake them in the oven, steam them, or create a wonderful treat using a slow cooker. And finally, we will share the secret of veal liver meatballs, which will captivate the most sophisticated gourmets with their delicate taste. Join us!

Recipe with photo of veal cutlets stuffed with mushrooms and cheese

The meat of a young animal has a soft texture and low fat content, so it produces delicious meatballs with filling. The products will be incredibly appetizing if they are stuffed with champignons and Parmesan and then fried in a frying pan until golden brown.

Cooking time: 1 hour 5 minutes

Number of servings: 7

Energy value

calorie content – 204 kcal;
carbohydrates – 3.6 g;
proteins – 16.7 g;
fats – 7.5 g.

Ingredients

calf meat – 0.47 kg;
small onions – 2 pcs.;
bun (yesterday's) – 130 g;
parmesan – 90 g;
small crackers – 150 g;
champignons – 120 g;
cream (25%) – 160 ml;
vegetable oil – 50 ml;
sea salt – 8-9 g;
curry – 3 g;
black pepper – 5 g;
rosemary – 3-4 g;
cumin – 2 g.

Step-by-step preparation

Free the meat from films, veins, cartilage, rinse under the tap and wipe with a dry cloth. Divide the veal into arbitrary pieces, then place them in a food processor and grind.
Peel and wash the onions, chop one of them on a medium grater and combine with the minced meat.
Remove the crust from the bun, crumble it into a cup with cream and leave for 5-8 minutes to soak. Mix the soaked bread crumb with a tablespoon, then add to the meat mixture.
Salt the cutlet base, season with spices and knead thoroughly with wet palms. Then wrap the bowl with minced meat in cling film and place in the refrigerator for 20-25 minutes.
Now you need to prepare the filling. To do this, chop the second onion into squares, place it in a saucepan and fry in oil until transparent. Then wash the champignons, cut them into small cubes, add to the onion. Simmer the products together for 10-12 minutes (until all the liquid has evaporated). Lightly add salt to the finished roast and cool.
Grind Parmesan on a grater with large holes.
Take out the cooled minced meat, divide it into six equal lumps, then turn them into flat cakes 1.5 cm thick. Place 12-15 g of fried mushrooms in the middle of each piece, sprinkle cheese on top, then wrap the filling with meat edges and seal tightly. During the process, you need to regularly moisten your hands with water so that the cutlets turn out neat.
Cover the products with breadcrumbs, place in a frying pan with heated oil and fry for 5-6 minutes on each side until golden-orange.

Important: The champignons need to be stewed in a small amount of fat, otherwise the filling will be too liquid and the cutlets will fall apart during cooking. In order not to spoil the taste and aroma of mushrooms, you should not add a lot of spices to them; salt and a pinch of black pepper will be enough.

Place the stuffed meatballs on a platter, garnish with parsley leaves and serve hot. It is advisable to offer them a salad of Chinese cabbage or a sauce based on sour cream and garlic.

Diet treat with added vegetables

If you want to maintain a slim figure and excellent health, then this recipe is for you! Light, flavorful minced veal cutlets, stewed on a bed of vegetables, will perfectly fill you up and won’t add extra centimeters to your waist!

Cooking time: 1 hour

Number of servings: 5

Energy value

calorie content – 134 kcal;
carbohydrates – 2.8 g;
proteins – 14.3 g;
fats – 3.7 g.

Ingredients

veal – 0.4 kg;
celery (root) – 1 pc.;
zucchini – 180 g;
carrots – 75 g;
potatoes – 230 g;
large egg - 1 pc.;
onion – 1 head;
bell pepper (yellow) – 80 g;
basil – 4 sprigs;
iodized salt - to taste;
mixture of peppers – 3-4 g;
sage – 2 g;
marjoram – 3 g;
oatmeal – 45 g.

Step-by-step preparation

This is interesting: You should not put a lot of salt in a dietary meat dish - it will cause water retention in the body, and body weight will increase. And you can add as many natural spices, seasonings and herbs as you want - they improve metabolism and stimulate digestion.

Serve the finished products with vegetables and start tasting. It is recommended to eat them as an independent dish, with homemade adjika or mustard.

Veal cutlets baked in the oven with sauce

To feed your family and guests a luxurious dinner, you can prepare fluffy meatballs with cream-based gravy. This spectacular delicacy looks very tempting, has an amazing taste and will certainly appeal to fans of good cuisine.

Cooking time: 1 hour 25 minutes

Number of servings: 9

Energy value

calorie content – 174 kcal;
carbohydrates – 10.3 g;
proteins – 12.6 g;
fats – 4.1 g.

Ingredients

veal pulp – 0.53 kg;
onion (large) – 1 pc.;
semolina – 50 g;
cream (33%) – 0.32 l;
quail eggs – 4 pcs.;
table salt – 10 g;
refined oil – 25 ml;
Provençal herbs – 4 g;
white pepper – 3 g;
rosemary – 2 g;
paprika – 2-3 g;
garlic – 2 cloves;
wheat flour – 20 g.

Step-by-step preparation

Advice: To make the products more juicy, add 100-120 ml of ice water or a tablespoon of mayonnaise to the minced meat. And if you sprinkle the finished treat with chopped dill, it will acquire an expressive aroma and will look very elegant.

Serve the meatballs with creamy sauce in portions, warm. This meat delicacy will go well with brown rice, boiled pasta and fresh vegetables.

Steamed dietary dish of tender meat

Steamed veal cutlets are ideal for healthy eating enthusiasts. A healthy, low-fat treat can be easily made in your kitchen, and very soon its divine aroma will gather family and friends around the common table.

Cooking time: 50 minutes

Number of servings: 6

Energy value

calorie content – 146 kcal;
carbohydrates – 3.4 g;
proteins – 14.2 g;
fats – 3.8 g.

Ingredients

calf pulp – 0.38 kg;
chicken eggs (small) – 2 pcs.;
green onions - 5 feathers;
black, ground pepper – 4 g;
iodized salt - to taste;
potatoes – 120 g;
vegetable oil – 20 ml;
oatmeal – 70 g;
coriander – 3-4 g;
hops-suneli – 2 g.

Step-by-step preparation

Advice: minced meat can be made without eggs, but in this case it should be beaten well and kept in the refrigerator for half an hour. If you want the dish to be more nutritious, it is recommended to roll meat products in breadcrumbs.

Place fresh meatballs on a tray, garnish with green peas and radish slices and place on the table. It is better to combine the treat with mashed potatoes or buckwheat porridge.

Cooking in a slow cooker

Do you dream of delicious veal cutlets, but don’t want to stand at the stove for a long time? Make them using a slow cooker! This delicacy has a soft consistency and unique taste. It will appeal to all participants in the shared meal.

Advice: To make minced veal cutlets more juicy and airy, add 100 g of fresh lard to them. It must be peeled, cut into cubes, and then ground together with the meat.

Place hot meatballs on plates and pour melted butter over them. You can try! Stewed cabbage, boiled potatoes or spaghetti are good as a side dish.

Delicious veal liver meatballs

Pamper your household with incomparable liver cutlets, lovingly prepared with your own hands! For the treat you will need a chilled offal that has not been frozen, a little fresh sour cream and a pinch of herbs - then the taste of the products will be simply excellent.

Cooking time: 40 minutes

Number of servings: 6

Energy value

calorie content – 143 kcal;
carbohydrates – 2.7 g;
proteins – 17.3 g;
fats – 5.8 g.

Ingredients

calf liver – 0.5 kg;
egg – 1 pc.;
onion – 1 pc.;
flour – 25 g;
sour cream (25%) – 30 g;
salt – 10 g;
granulated sugar – 5 g;
fragrant herbs (any) – 2 g;
vegetable fat – 35-40 ml;
green onions (for decoration) – 3 feathers.

Step-by-step preparation

Important: Since liver fibers are quite delicate, it should not be subjected to prolonged heat treatment. Otherwise, the products will become hard, dry, and the dish will be spoiled.

Place the finished delicacy on a flat plate, cover with chopped green onions and serve to everyone present. You can eat the meatballs with a slice of white bread, tomato ketchup or mayonnaise. Bon appetit!

Veal is considered the most juicy, light, healthy meat. This product is easily absorbed by the body, so dishes made from it are successfully used for children's, therapeutic and dietary nutrition. Be sure to learn how to cook cutlets according to our recipes and delight your family with delicious lunches and dinners!

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2019-08-09T14:57:49+00:00

If you decide to lead a healthy lifestyle, then you cannot do without proper nutrition. Veal is included in all diets, so it is worth taking note of the basic principles of its preparation and understanding its beneficial properties.

What are the benefits of veal?

What type of meat is this, and how is it different from beef? This is the meat of young bulls (up to 8 months). When cut through the flesh, a delicate structure is visible, and the taste is soft and juicy. It is low in calories due to the small amount of fat in the composition, and on the contrary, it also contains a high content of microelements, some important vitamins and easily digestible protein. All over the world it is a priority for preparing restaurant delicacies. In Georgia you will be offered chakapuli, in Italy - tagliatte, and in France - blanquette.

Benefits of veal

The low amount of fat allows it to be recommended for almost all diets.
The proteins included in the composition are quickly absorbed, which helps to provide energy, especially for those who are on a diet and actively move. Useful for children and the elderly.
Amino acids. Especially useful for a growing organism.
Excellent taste.

How to choose the right veal

It's not that simple here. After all, you don’t want to buy beef for the price of veal, and then try to cook a masterpiece from something that doesn’t fit at all. Therefore, you should buy from a trusted seller to get it. Here, in the Meat Paradise online store, you will be offered cutlets already prepared for frying, or - if you want to cook the cutlets yourself - high-quality veal meat. Choose meat that is soft pink in color, which is achieved by feeding the animal the right types of food, without iron. The dark red color is characteristic of beef.

For minced cutlets, it is usually recommended to buy rump or rump, which are located in the back of the animal.

What types of veal cutlets are there?

Traditionally in our area, fried minced meat products are called cutlets. But in fact, the circle of the concept of “cutlet” is much wider. Initially, it was generally a piece of meat on the bone, beaten and fried to a crust, and then baked in the oven.

Steak, which is an echo of a natural cutlet, and by the way, also comes from either a whole piece of meat or chopped. The dish is prepared in a variety of ways. Fortunately, veal is a lean meat in itself, so you can allow it to be fried, but preferably in olive oil. The steak is also grilled and steamed. Its distinctive feature is its oblong shape.

Croquettes. Original cutlets. From veal, they are prepared from boiled pieces of meat, which are then finely torn and mixed with various sauces to form small oval cutlets. Then they are deep-fried on all sides at once, after dipping in egg and breadcrumbs.

Meatballs. Small balls of minced meat. They are usually prepared as part of soups, but are sometimes offered as a separate dish with or without a side dish. Serve with sauce for extra flavor.

Meatballs. These are small balls of veal with the addition of rice. The dish is very satisfying, so it is served as a separate dish, but at the same time it is topped with the most possible sauces. This not only enhances the taste, but also emphasizes the culinary preferences. For example, someone who is strictly committed to healthy eating will prepare a vegetable sauce, and someone who wants to make the veal fatter will choose the ingredients mixed with butter.

Zrazy. This is more of a banquet dish than for a daily menu. It is very filling, and the cooking time is a couple of hours. Prepared from minced meat. A filling is added inside, which has an endless number of options, without limits to imagination. It can be vegetable, mushroom, with eggs, sour berries and fruits. The zraz is wrapped, secured with thread or a toothpick and fried until a crust forms, and then simmered in the oven or in a frying pan in broth until tender.

Veal cutlet recipes

We would like to offer a doubly healthy recipe for veal cutlets, because in addition to minced meat, pumpkin is added, which makes the cutlets especially soft and juicy, and also complements them with a whole range of useful substances.

We will need the following products:

minced veal (600 g);
pumpkin (300 g);
onion (1 large head);
vegetable oil (preferably olive, for frying);
egg;
salt, pepper (to taste).

We prepare as follows.

Grind the pumpkin and onion in a blender or meat grinder.
Combine with minced meat, salt and pepper.
Form small cutlets and place on a greased baking sheet.
Bake in a well-heated oven until done.
Another way to heat treat this dish is by steaming. A multicooker is perfect for this, for example, in the “Rice” mode. Then you can prepare both the side dish and the cutlets at once.

Any porridge, pasta, vegetable stew or individual vegetables, such as green beans, are suitable as a side dish.

And here is another recipe that can be safely used by those who have decided to eat only healthy food, albeit tasty one at that.

Step 1: prepare the bread.

First, put any white bread on a cutting board; it can be fresh or stale, it all depends on your desire. Then cut 3 slices from it, 100 grams is enough. We break them into 2-3 parts, put them in a deep plate and pour a glass of milk. Soak the bread for 10 -15 minutes, and in the meantime prepare the remaining ingredients.

Step 2: prepare the meat.

Rinse a piece of fresh veal under cold running water. Dry the meat with paper kitchen towels, then place it on a cutting board and remove excess fat, cartilage, and veins from it. After this, cut the veal into small pieces the size before 3 –4 centimeters and transfer them to a deep bowl.

Step 3: Prepare vegetables and breadcrumbs.

Next, peel the onions and potatoes. We rinse them under cold running water, dry them with paper towels, cut each vegetable by 4–8 parts and transfer to a bowl with chopped meat. Pour the required amount of breadcrumbs into a deep plate and place on the kitchen table other products that will be needed to prepare the dish.

Step 4: prepare the minced meat.

When the bread has softened, squeeze it out of the milk and pass it through a meat grinder into a clean deep bowl along with chopped beef, onions and potatoes.

Add a chicken egg, salt and ground black pepper to taste.

Mix these products with clean hands until they have a homogeneous consistency - the minced meat is ready!

Step 5: form veal cutlets.

Next, take a tablespoon of minced meat, place it on a moistened palm, form an oval or round cutlet, roll it in breadcrumbs and place it on a cutting board or large flat dish.

We form the remaining cutlets in the same way until the minced meat is finished.

Step 6: fry the veal cutlets.

After this, put a deep frying pan with a thick bottom on medium heat and pour 3-4 tablespoons of vegetable oil into it. As soon as it warms up, put the first batch of cutlets there. Fry them on both sides for 4-5 minutes until golden brown, dark beige crust, periodically turning them from side to side using a kitchen spatula. Fry the rest in the same way and transfer them to a small bowl.
When all the cutlets are ready, put them back into the frying pan and add about 50 milliliters of water, cover with a lid and simmer over low heat 12 -15 minutes. Then we remove them from the stove, arrange them in portions on plates and serve them on the table along 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. These cutlets go perfectly with any side dish, but the ideal option is mashed potatoes, fresh vegetable salad, pickles or boiled rice seasoned with butter. Enjoy delicious and simple food!
Bon appetit!

Bread can be soaked in water;

The set of spices can be supplemented with any dried herbs and spices that are used when preparing meat dishes;

You can add chopped garlic to the minced meat to taste;

If desired, each cutlet can be stuffed with a piece of prunes, cheese or a mixture of butter and herbs;

Very often, breadcrumbs are replaced with wheat flour.

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