Veal Cutlets with Almonds

The combination might seem a bit unusual at first glance, but trust me, it is absolutely excellent.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 4 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 480 g Meat, veal, thigh

  • 0.5 teaspoons Salt, table

  • 4 spoon Wheat flour, white, multi-purpose

  • 1 piece Egg, fresh

  • 0.3 dl Milk, whole milk

  • 120 g Nuts, almonds

  • pieces Oil, vegetable oil, canola

Steps

  1. Rinse the cutlets and dry them well with paper towels. If they are too thick, flatten them with a meat mallet to ensure even thickness. Season the cutlets on both sides with salt.

  2. Spread flour on one shallow plate and almond flakes on another. In a deep plate, beat the eggs and mix them well with milk. Coat the cutlets first in flour, then dip them in the egg mixture, and finally coat them with almond flakes.

  3. Place a pan on the stove and pour in enough oil to create a layer about 5 mm thick. Heat the oil well, but be careful not to let it smoke. Gently place the cutlets into the hot oil. Fry them until golden brown on both sides (about 2 minutes per side).

  4. Transfer the fried cutlets to a plate lined with paper towels to drain excess fat. Serve the cutlets with your choice of side dish.

Nutrition Information (Per 100g)

  • Calories: 210.09 kcal
  • Fat: 10.95 g
    • Saturated Fat: 1.26 g
  • Carbohydrates: 7.72 g
    • Sugars: 0.42 g
  • Protein: 18.68 g
  • Fiber: 1.97 g

Advice

The fat for frying is hot enough when small bubbles form around a wooden spoon handle. Use fats that do not contain water, such as coconut oil or good quality oil for frying.