Cooking veal cutlets is an art, and every step counts. Starting from choosing fresh minced meat, ending with the correct frying in a pan.
The basis of any recipe is the study of ingredients. You need to choose fresh, high-quality meat. Veal is distinguished by its tenderness and low fat content, which makes it an ideal choice. Then additives and spices – to emphasize the taste. Onions, garlic, and herbs contribute to the aroma. The secret lies in the balance.
Ingredients:
- 680 grams ground veal
- 115 grams butter, softened
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- Pinch freshly ground black pepper
- 1 large egg
- 2 tablespoons water
- 60 grams dry breadcrumbs
- 2 tablespoons olive oil, more if needed
Directions:
- Combine ground veal, oil, lemon juice, salt, nutmeg, and pepper.
- Form 6 patties.
- In a small bowl, combine egg and water.
- Dip patties in egg-water mixture, then in breadcrumbs.
- Heat oil in a large skillet over medium heat.
- When oil shimmers, add patties and sear on both sides until golden brown. Reduce heat to medium and continue cooking, turning patties once or twice, until internal temperature reaches 160°F (71°C), about 15 minutes.
- Serve as is with fries or other side dishes, or as a burger in a bun.