Fried Veal Cutlets

We all love them. To avoid preparing them the same way every time, we can spice them up with the addition of herbs.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 6 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 pinch Salt, table

  • 4 pieces Meat, veal, shoulder

  • 2 pod Garlic, fresh

  • 1 piece Egg, fresh

  • 100 g Breadcrumbs, dried

  • 80 g Flour, Wheat, bread flour

  • 5 twig Parsley, fresh

  • 1 piece Lemon, fresh, without shell

  • pieces Oil, vegetable oil, canola

Steps

  1. Thoroughly wash the parsley, dry it, and chop it finely. Wash the veal cutlets and dry them well with paper towels. Then arrange them on the work surface, cover with plastic wrap, and lightly pound with a meat mallet. Remove the wrap and make several cuts along the edges of the cutlets.

  2. Peel the garlic, grate it, and rub it onto the veal cutlets. Prepare three plates. Crack an egg into the first one, beat it lightly, and season with a little salt. Place flour in the second plate, and breadcrumbs and chopped parsley in the third.

  3. First, coat the cutlets in flour, then dip them in the beaten egg, and finally coat them in the breadcrumbs. Shake off any excess breadcrumbs. Place a pan on the stove and heat it well, then add the oil. When the oil is hot enough, carefully place the cutlets in the pan and fry them until golden brown on both sides. Fry each side for about 3 minutes.

  4. Thoroughly wash the lemon, dry it, and slice it into wedges. Place the fried cutlets on paper towels to absorb excess fat. Serve them on plates and garnish with lemon wedges. Serve the prepared dish with a chosen side or salad.

Nutrition Information (Per 100g)

  • Calories: 177.1 kcal
  • Fat: 4.37 g
    • Saturated Fat: 1.53 g
  • Carbohydrates: 16.17 g
    • Sugars: 0.83 g
  • Protein: 15.11 g
  • Fiber: 0.71 g

Advice

While frying, you can shake the pan slightly to achieve a crispy crust and juicier meat. Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut oil or good quality oil. The frying fat is hot enough if small bubbles form around a wooden spoon handle. Instead of veal, you can also use pork or turkey meat.