Veal supremacy: The delicate art of crafting perfect cutlets
When I want to prepare an exceptionally tasty and exquisite dinner, I buy this meat. Although we don't eat it often, it never fails to impress. It doesn't take much for the cutlets to have the perfect consistency, and as an added bonus, they are topped with crispy breadcrumbs.
Cutlets? We instinctively think of pork cutlets. However, other types of meat are also suitable for breading. For special occasions, I choose veal, which definitely appears less often on our plates. The cost is certainly a factor here. Nonetheless, it's worth knowing how many advantages this delicate meat offers. It doesn’t take much effort to create a delicious meal from it either.
What are the benefits of veal?
Despite its remarkable nutritional properties and absence of antibiotics, veal is rarely chosen by Poles. Pork and poultry remain significantly more popular. The meat of young cattle is extremely tender and easy to digest. It stands out for its high nutritional value, containing 21 grams of protein and only 3 grams of fat per 100 grams. Veal is also rich in B vitamins, including B12, which supports the nervous system, and iron, crucial for proper oxygen transport in the blood and preventing anaemia.
Juicy veal cutlets
One of the main advantages of veal is that it does not contain antibiotics. Young calves, primarily fed on their mother’s milk, rarely suffer from serious infections, ensuring high-quality meat. It’s characterised by a light colour, mild taste, and a delicate, juicy texture. Therefore, it doesn’t take much to prepare a delicious dish from veal. Austrians know this very well. The pride of their cuisine is the Viennese schnitzel, which is simply a breaded veal cutlet. The meat just needs to be pounded, prepared with breadcrumbs, and fried in hot fat. This is the style of cutlets I prepare from time to time. They simply melt in your mouth and can't even be compared with pork cutlets.
Veal cutlets
Ingredients:
- 4 veal cutlets
- 3 eggs
- 150 grams plain flour
- 150 grams breadcrumbs
- Butter or clarified butter for frying
- Vegetable oil for frying
- Salt and pepper to taste
Instructions:
- Pound the meat with a mallet to make the cutlets thin.
- Place breadcrumbs and flour mixed with salt and pepper on separate plates. In another plate, beat the eggs with a fork.
- Coat the dry slices of veal in flour, then egg, and finally breadcrumbs.
- Fry them in well-heated butter with a bit of oil on both sides until golden brown.
- These cutlets taste great with new potatoes and cucumber salad.
