Veal cutlets are a pretty tasty dish that can be served with any side dish. At first glance, it may seem that they are easy to prepare. But to make them tender and fragrant, you need to know some of the nuances.
It is necessary
-
- 1 kg of veal;
- 2 onions;
- 100 g of white bread;
- breadcrumbs;
- 1 egg;
- vegetable oil;
- salt;
- pepper.
Instructions
Step 1
Take the meat, rinse it under running water. Remove excess fat, cartilage and connective tissue. Cut into small pieces. Peel and wash the onions. Pass the prepared meat and onions through a meat grinder. Add salt and pepper to the minced meat to taste.
Step 2
Put bread in a small dish and cover it with milk. Wait until the bread is completely soaked and squeeze out. Add the bread mass to the minced meat and mix everything thoroughly. In general, bread is added not to increase the volume of minced meat, but in order for it to retain the juice, while maintaining the juiciness of the finished cutlets. You can also add some finely chopped ice. If you respect garlic, you can add it as well. Take a couple of slices and chop finely. Do not under any circumstances rotate it through a meat grinder. In order for the cutlets to be softer, beat off the finished meat mass. To do this, take the minced meat in your hand and throw it back into the bowl.
Step 3
Take an egg, wash it, separate the yolk and whisk. Protein is not useful. Moisten your hands with water so that the minced meat does not stick to them when forming the cutlets. Divide it into several equal parts. Form the cutlets into a round or oblong shape. Moisten the finished semi-finished products first in an egg, and then roll in breadcrumbs.
Step 4
Heat vegetable oil in a skillet with a thick bottom, place cutlets and fry on both sides. The dish is ready. Serve hot.
