How to tell when veal cutlets are ready. 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. Bon appetit!

Veal cutlets cooked in the oven are well suited for children's diets. Juicy delicacies contain a complex of vitamins that are necessary for a growing body. They are prepared using a special technology and recipe.

About the dish

Dietary veal cutlets in the oven are prepared for both little gourmets and adults. The fact is that this recipe is low-calorie, so it is also used for the diet menu. Veal is considered to be the most delicate composition. If you cook it in the oven or steamer, the taste will be simply perfect. Delicious cutlets will bring great pleasure to the whole family during lunch or dinner. They will also fit exquisitely into treats for guests who will appreciate the hostess’s concern for their health. Traditionally, the dish is served with mashed potatoes, rice, buckwheat, and stewed vegetables.

Meat delicacies are included in the diet of children from the age of 1–1.5 years, when the child begins to chew teeth. This is important so that babies already know how to chew, and at the same time receive all the nutritional components for their growth.

Particular importance is given to the choice of meat so that it is steamed and already chilled. To protect children from various infections, it is not recommended to use frozen meat ingredients. Carbonade, thigh or shoulder are the parts that are most often used for slicing.

When preparing veal cutlets according to a recipe for children under 2 years of age, there is a mandatory rule - double grinding of the components. Pieces of meat with additional products are passed through a meat grinder or blender 2 times. To eliminate fibers, the homogeneous mass is well beaten. This is the kind of minced meat that children will like and will not cause any inconvenience when chewing.

Ingredients

Servings: – +

veal 1000 gr
potato 300 gr
onions 3 pcs
chicken egg 3 pcs
water 100 ml
crackers 50 gr
salt, sugar 1 tsp.

Calories: 208.8 kcal

Proteins: 16.6 g

Fats: 13.1 g

Carbohydrates: 6.8 g

45 min. Video recipe Print

The recipe for juicy minced veal cutlets is very simple. First you need to prepare all the ingredients - peel the potatoes and onions, rinse the meat thoroughly and dry it. Pour the crackers into a convenient container.

The meat is laid out on a cutting board - the film and fibers are cut off. Next, cut it into large pieces. It is not difficult to determine the freshness of meat; it should be pinkish in color with a soft texture.

For the recipe for making cutlets with photos, see below.

A tasty, satisfying and dietary dish - tender veal cutlets baked in the oven. Unlike beef, veal cutlets are more juicy and not at all harsh in taste. The advantage of the recipe is that you don’t have to constantly stand at the stove and watch so that the cutlets don’t burn. They will prepare themselves in the oven, in a special ceramic baking dish, greased with oil. The aroma of these juicy cutlets will bring the whole family together for a delicious lunch or dinner. Veal cutlets in the oven are suitable for diet and baby food.

Veal cutlets in the oven - recipe

To prepare our cutlets, you need to prepare:

500 g boneless veal;
2 cloves of garlic;
1 onion;
a couple of slices of white bread;
a little milk to soften the bread;
2 tbsp. spoons of butter;
1 potato;
salt and pepper as desired.

If you are preparing veal cutlets for children, then it is better not to put spices and black pepper in the minced meat, and also garlic. Rinse the veal pulp and pass it through a fine meat grinder 2 times. Scroll through onions, garlic, peeled raw potatoes here. Soak the bread in milk, squeeze and mix into minced cutlet. Add salt and pepper, add butter, knead the minced meat with your hands for 20 minutes until smooth.

Place small cutlets formed with wet hands into a ceramic baking dish, greased with oil. Place the pan with cutlets in a preheated oven and bake for 20 minutes at 200 degrees. Then reduce the temperature by half and bake the cutlets for another 20 minutes. Butter added to minced veal gives the cutlets additional juiciness and creamy taste. As a side dish veal cutlets You can serve oven-baked new potatoes or a fresh vegetable salad.

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Veal cutlets with cheese and tomato coating in the oven

Veal is classified as dietary meat, because it is much more tender than beef and contains less fat. Therefore, the cooking technologies for this meat have their own. In this article we will talk about preparing veal cutlets - tender and very tasty.

You can prepare veal cutlets in the traditional way: by mixing minced meat with an egg, bread soaked in milk and spices, or in dozens of other ways.

The choice of recipe depends on your taste and culinary preferences: if desired, such cutlets can be made from whole meat, not ground into minced meat, or from minced meat, with the addition of other products to the veal - potatoes, semolina, etc., also minced meat from veal can be mixed with other types of minced meat. In general, there are many options, and those who are planning to cook delicious veal cutlets can only choose.

Recipe for simple chopped veal cutlets

You will need: 400g veal tenderloin, 100g vegetable oil, 5 sprigs of parsley/cilantro, 2 eggs and cloves of garlic, flour for breading, onions, salt, spices.

How to cook simple chopped veal cutlets. Clean the meat from fat and films, chop into coarse mince with a sharp knife, place in a large bowl, beat in the eggs, knead the mince. Chop parsley, onion and garlic, put in minced meat, pepper and salt, knead again. With wet hands, form small flattened cutlets, roll them in flour, place them in a frying pan with hot oil and fry until browned on both sides. Place the fried cutlets on a baking sheet lined with foil, place in an oven preheated to 190 degrees, and bake for 5-10 minutes. Serve cutlets with vegetables.

Chopped cutlets turn out more tender and juicy than if you twist the meat in a meat grinder, but you don’t have to chop the meat, using a meat grinder - if you wish.

You don’t have to chop or twist the veal at all - tender cutlets are obtained even from whole pieces of this meat.

Recipe for tender veal loin cutlets

You will need: 1 kg of veal loin, 100 g of butter, 50 g of sour cream and wheat flour, 20 g of lemon juice, ground allspice, salt.

How to cook tender veal loin cutlets. Cut the loin into 12 equal pieces. Mix the flour with pepper and salt, roll the cutlets, place them in a frying pan with hot oil, fry over low heat on both sides until cooked (when pierced, a clear, non-pinkish juice should come out). Heat the remaining juice from the meat in the pan for 3 minutes with lemon juice and sour cream, pour this sauce over the cutlets when serving.

Recipe for steamed veal cutlets

You will need: 500g minced veal, 1 egg, potato tuber and onion, 2 tbsp. semolina, spices to taste - Italian herbs, ground pepper, salt, etc.

How to cook steamed veal cutlets. Chop the onion, grate the potatoes on a fine grater, mix with minced meat, also adding semolina, beating in the egg, adding spices. With wet hands, form cutlets, place in a steamer, cook with water boiling intensely in a steamer for about half an hour.

Among all cutlet recipes, one of the most popular is the one in which minced meat is mixed with bread crumb soaked in milk. This recipe can be used to prepare any cutlets, including veal.

Recipe for traditional veal cutlets

You will need: 500g of minced veal, 1 egg, potato and glass of milk, 1/3 white loaf (crumb), 1 medium onion, vegetable oil, pepper, salt.

How to cook traditional veal cutlets. Pour the milk over the bread crumb and leave for a few minutes. Grind the onions and potatoes in a meat grinder, mix with minced meat, add bread along with milk, all other ingredients, pepper and salt, mix. With wet hands, form cutlets, if desired, bread them in breadcrumbs or flour, place them in a hot frying pan with oil, fry on both sides for 2-3 minutes. When all the cutlets are fried, put them back in the pan and simmer for 40 minutes under the lid, adding hot water as it evaporates.

Well, the last recipe in our selection of veal cutlets involves mixing this minced meat with minced pork.

Recipe for veal cutlets with pork

You will need: 400g minced veal, 300g minced pork, 250ml milk, 50ml vegetable oil, 40g butter, 10g parsley, 3 chicken eggs, 2 white buns, 1 onion, 1 tsp each. mustard and dried marjoram, ½ tsp. salt, ¼ tsp. black pepper.

How to cook veal and pork cutlets. Mix the minced meat, chop the onion and fry in butter until soft, soak the buns in warm milk. Mix all the prepared ingredients, add parsley, marjoram, beat in eggs, pepper, salt, add mustard and knead into a homogeneous minced meat with your hands. Form cutlets with wet hands and fry until done over medium heat in a frying pan with hot oil on both sides.

Many of the proposed options for veal cutlets can be made with filling by simply placing grated cheese, vegetables or other filling on the minced meat when forming the cutlet. Try it, cook deliciously according to proven recipes and delight your family with delicious and healthy dishes!

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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