Veal: A healthier choice for perfect minced cutlets

Minced cutlets are a dish where nothing happens by chance. Every element plays an important role here: the vegetables, spices, additions, and meat. Pork? Sure, it's a tried and true method, although we don't think it's the best. Next time, give another ingredient a chance.

If you like meat, you know the recipe for minced cutlets better than the back of your hand. You also understand that every ingredient is essential for these cutlets. Bread soaked in milk gives them fluffiness, eggs bind the mass together, and onion releases juices during thermal processing, adding juiciness to the dish. Naturally, the meat used is also essential. Most people preparing minced cutlets use pork, beef, or poultry. But what if we tried a recipe using a different meat?

The whole trick in minced cutlets is to get a mixture that, after frying, isn't too tough and dry. That’s why many people add a bit of poultry to pork — after all, pork is known for its tendency to become challenging. Turkey is a good solution, but you can get a similar — or maybe even better — effect with just one type of meat. We're talking about veal, which is neither lean nor fatty. This is why dietitians often recommend veal. Additionally, it contains a relatively high amount of protein, iron, potassium, and vitamins: thiamine, riboflavin, and niacin.

Veal is thus one of the healthiest meats. Minced cutlets made with veal boast the perfect consistency. Can it get any better? If you think not, we invite you to the recipe.

Ingredients:

• 450 g ground veal,
• 1 onion,
• 1-2 garlic cloves,
• 1 stale roll,
• 1 egg,
• breadcrumbs,
• clarified butter,
• salt, pepper.

Preparation method:

1. Transfer the ground meat to a large bowl. Peel and finely chop the onion, then sauté it in butter. Add it to the meat.
2. Add the garlic cloves passed through a press and the roll soaked in milk to the same bowl. Crack in the egg and season with salt and pepper. Knead the mixture thoroughly with your hands.
3. Shape the prepared mixture into cutlets. Coat them in breadcrumbs and fry each side in hot fat. Do not put too many cutlets in the pan at once, as the butter will lose temperature — which is crucial for a good result.
4. Finally, they're ready to drain the cutlets on a paper towel. Enjoy your meal!