Main Page
Homemade dinner
Veal cutlets

Veal Cutlets

Just like the ones Mom used to make! Simple, quick, and homey. Made by hand with this recipe, these tender, juicy, hearty, and incredibly tasty cutlets turn out every bit as good as anything from a restaurant. Serve them with any side you like: mashed potatoes, pasta, rice, buckwheat, wheat or barley porridge, braised cabbage, and so on.

kontaty

Recipe author

Composition / ingredients

Servings:

Veal (ground)

400

Pork (ground)

300

Bread roll (wheat - 2 rolls)

120

Milk (hot)

250

Eggs

Butter

Onion

Parsley (fresh parsley)

Mustard

Marjoram

Sea salt

Ground black pepper

Water

200

Vegetable oil

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 10 g

Fats 48 % 14 g

Carbohydrates 17 % 5 g

182 kcal

GI: 33 / 67 / 0

Cooking method

Cooking time: 40 min

Step 1:

To make these veal cutlets, gather the ingredients from the list, shown in the photo.
Step 2:

Peel and finely chop the onion.
Step 3:

Heat a skillet with 20 g of butter and sauté the chopped onion over medium heat, stirring, until translucent.
Step 4:

Pour the hot milk over the bread rolls to soften them. Day-old rolls work well here — even better than fresh ones.
Step 5:

Rinse the fresh parsley and chop it with a knife.
Step 6:

Combine the two kinds of ground meat and add the sautéed onion.
Step 7:

Next, add the rest of the ingredients: the chopped parsley, the eggs, the rolls (gently squeezed to remove excess liquid), the marjoram, the dry mustard, and the sea salt and black pepper. Mix the meat mixture thoroughly by hand and taste it — you can still adjust the seasoning.
Step 8:

Set the skillet over the heat, pour in the vegetable oil, and add the remaining piece of butter. Heat over medium.
Step 9:

Now, how do you fry the veal cutlets? Dampen your hands with cold water and shape the meat mixture into medium, fairly thin round or oval patties. Set the patties in the skillet and fry on one side over medium heat until halfway done — about 7–10 minutes.
Step 10:

Flip the cutlets and cook them through — another 7–10 minutes. Remove them from the pan and fry the next batch. Once all the cutlets are browned, you can return them to the pan, pour in a little hot water, cover, and simmer for another 10 minutes.
Step 11:

Our cutlets are ready!

There are countless cutlet recipes out there, but the German take on the dish is my favorite. These veal cutlets come out fluffy, tender, and full of flavor. Everyone loves them — meat lovers especially. Simple and delicious. You can cook them right away or shape the patties ahead of time and stash them in the freezer until you need them, which is really handy!
Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. To learn how to gauge frying temperature and pick the best oil for the job (and which ones to skip), read more here.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the ideal pan for different dishes, read more here.
If you use a ready-made spice blend, be sure to check the ingredients on the label. These blends often already contain salt, so keep that in mind or you risk over-salting the dish.