Pan-Fried Veal
Tender, juicy, fragrant meat — give it a try! Veal pan-fried with onion comes out wonderfully tender and juicy. Serve it with a side of potatoes, rice, or buckwheat, or alongside fresh vegetables. Skip beef or the dark meat of older animals — the dish won't come out the way it should.
sona
Recipe author
Pan-Fried Veal
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 %
13 g
Fats 52 %
17 g
Carbohydrates 9 %
3 g
209 kcal
GI:
100
/
0
/
0
- A word on the pan: the wrong skillet can spoil even the best recipe, so pick one suited to what you're cooking.
- For this recipe, use fresh rather than frozen meat — otherwise the finished meat risks turning out dry.
- Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. Keep an eye on your frying temperature and choose an oil that stands up to the heat.
- How do you make pan-fried veal?
- Rinse the meat, trim off any membranes, and cut into cubes no larger than about 1/2 inch (1.5 cm). Fry the veal in hot vegetable oil.
- Peel the onion and slice it into half-moons. Add it to the meat, cover, and let the veal braise in its own juices, which by now will have released plenty of liquid.
- After about 15 minutes, season with salt and the mixed peppers, then fry uncovered for another 5–7 minutes.
- Serve hot with a side dish or vegetables.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Veal - brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal - ham - 108 kcal/100g
- Veal - chop on a bone - 188 kcal/100g
- Veal - schnitzel - 162 kcal/100g
- Veal - dorsal part - 210 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground pepper mixture - 255 kcal/100g
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