Advice 1: How to cook veal cutlets

Cutlets of veal – delicious dish that can be served with any side dish. At first glance it may seem that to cook them just. But they turned out tender and flavorful, it is necessary to know some nuances.
How to cook veal cutlets
You will need
    • 1 kg of beef;
    • 2 bulbs;
    • 100 g white bread;
    • breadcrumbs;
    • 1 egg;
    • vegetable oil;
    • salt;
    • pepper.
Take the meat, wash it under running water. Remove excess fat, cartilage and connective tissue. Cut into pieces small size. Peel and wash onions. Prepared meat and onions skip through Mincer. Add to the minced salt and pepper to taste.
In a small dish, place bread and pour milk. Wait until bread is completely saturated and wring out. Add bread mixture into meat and mix everything carefully. Do not add bread to increase the amount of meat, but in order to hold the juice while maintaining the juiciness of the finished meatballs. You can also add some finely chopped ice. If you like garlic, you can add it. Take a couple of slices and finely chop. In any case, not scroll through a meat grinder. To make the meatballs softer, finished meat mass repel. To do this, take the minced meat in your hand and throw it back in the bowl.
Take an egg, wash it, separate the yolk and whisk. Protein is not useful. Moisten hands with water when forming the meatballs themselves stuffing did not stick to them. Divide it into several equal parts. Vilaite round patties or oblong shape. Ready-prepared foods soak first in egg and then roll in breadcrumbs.
In a frying pan with a thick bottom heat the vegetable oil, put the cutlets and fry on both sides. The dish is ready. Serve hot.
Do not take soft bread, otherwise the cutlets will have a sour taste. Do not add to the minced egg, this dish will be tough.
Useful advice
To cook delicious and mouth-watering veal cutlets, minced meat need to cook for themselves and not buy in the store or on the market.

If desired, grinding meat can be finely chopped and not to pass through a meat grinder. You will spend more time on cooking, but meatballs will turn out much juicier.

Advice 2 : Chops of veal in Russian

Chops of veal in Russian-it is simultaneously hearty, succulent and spicy dish. The sharp taste gives him the garlic, black pepper and aromatic roots.
The veal chop
You will need
  • - 700 g veal
  • lard
  • - 4 onions
  • - 1 tbsp. of thick broth
  • - 5 cloves of garlic
  • - a few large mushrooms
  • 3 parsley root
  • - tomato paste
  • - 8 potatoes
  • - flour
  • - dill
  • - black pepper
  • Sol
  • butter
Veal cut into a few chops. Each preset is carefully repel from two sides, RUB with salt, ground black pepper. Fry cutlets in lard or vegetable oil until browned.
Onions and mushrooms chop with a knife. Fry butter with a small amount of broth. Of readiness can be determined by softness of the bow.
Patties put in a baking dish, top, pour the mushroom mixture and a few tablespoons of tomato paste. Pour the remaining dish in a thick broth. Add salt, black pepper and chopped parsley roots. Simmer the meatballs in the oven for 15-20 minutes.
Serve this dish with roasted potatoes or mashed potatoes, to decorate, put on each plate a few sprigs of parsley.
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