Discover veal: Elevate your dinner with juicy cutlets
When I want to prepare an exceptionally tasty and exquisite dinner, I buy this meat. We don't eat it often, and it always makes an impression. It doesn't take much for the cutlets to have the perfect consistency. An added bonus? Crispy breadcrumbs.
Cutlets? We immediately think of pork cutlets. However, other types of meat are also suitable for breading. For special occasions, I opt for veal, which definitely appears less often on our plates. The cost certainly influences this, but it's worth knowing how many advantages this delicate meat offers. It doesn’t take much to prepare a delicious meal from it either.
What are the benefits of veal?
Despite its exceptional nutritional properties and lack of antibiotics, veal is rarely chosen by Poles. Pork and poultry are still significantly more popular. The meat of young cattle is extremely delicate 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 (3.5 ounces). Veal is also rich in B vitamins, including B12, which supports the nervous system, and iron, essential for proper oxygen transport in the blood and preventing anemia.
Juicy veal cutlets
One of the main advantages of veal is that it does not contain antibiotics. Young calves, mainly fed with their mother’s milk, rarely suffer from serious infections, ensuring high-quality meat. It's characterized by a light color, mild taste, and 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 are hard to even compare with pork cutlets.
Veal cutlets
Ingredients:
- 4 veal cutlets
- 3 eggs
- 5 ounces all-purpose flour
- 5 ounces breadcrumbs
- Butter or clarified butter for frying
- Vegetable oil for frying
- Salt and pepper to taste
Instructions:
- Pound the meat with a mallet so that the cutlets are thin.
- Place breadcrumbs and flour with salt and pepper on separate plates. In another plate, beat the eggs with a fork.
- Coat the dry slices of veal in flour, egg, and 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.
