Veil minced cutlets: Why you should try this healthier recipe

Minced cutlets are a dish where nothing happens by chance. Every component is essential: the vegetables, spices, additions, and meat. Pork? Sure, it's a tried and true method, although it might not be the best choice. Next time, give another ingredient a chance.

If you like meat, you know the recipe for minced cutlets better than the back of your hand. You also understand that every ingredient is crucial. Bread soaked in milk gives them fluffiness, eggs bind the mixture together, and onion releases juices during cooking, adding juiciness to the dish. Naturally, the type of meat used is also significant. Most people preparing minced cutlets use pork, beef, or poultry. But what if we tried a recipe using a different meat?

The trick to perfect minced cutlets is achieving a mixture that isn’t too tough and dry after frying. That's why many people add a bit of poultry to pork—pork is known for its tendency to become challenging. Turkey is a good option, but you can achieve a similar, or even better, result with just one type of meat. We're talking about veal—neither too lean nor too fatty. Dietitians often recommend veal because it contains a relatively high amount of protein, iron, potassium, and vitamins such as thiamine, riboflavin, and niacin.

Veal is thus one of the healthiest meats. Minced cutlets made with veal have the perfect consistency. Can it get any better? If you agree, then we invite you to try this recipe.

Ingredients:

              
• 1 lb ground veal
• 1 onion
• 1-2 garlic cloves
• 1 stale roll
• 1 egg
• Breadcrumbs
• Clarified butter
• Salt, pepper

Preparation Method:

1. Transfer the ground veal to a large bowl. Peel and finely chop the onion, then sauté it in butter. Add the sautéed onion to the meat.
2. Add the garlic cloves passed through a press and the roll soaked in milk to the bowl. Crack in the egg, season with salt and pepper, and knead the mixture thoroughly with your hands.
3. Shape the mixture into cutlets. Coat them in breadcrumbs and fry on each side in hot fat. Do not overcrowd the pan, as the butter will lose temperature, which is crucial for a good result.
4. Finally, they're ready to drain the cutlets on a paper towel. Enjoy your meal!