Minced Veal Cutlets

Minced veal cutlets © kvalifood.com

Minced veal cutlets are oblong patties of ground veal, breaded with flour, egg, and breadcrumbs mixed with parmesan, then fried golden in butter. The parmesan in the coating gives a crispier, more aromatic crust than plain breadcrumbs alone. Serve with spaghetti, lemon wedges, and green salad — simple and reliable.

Ingredients

Makes 4 servings

  • 500 g ground veal
  • salt, pepper
  • approx. 2 tbsp flour
  • 1 egg or 1 egg yolk, beaten
  • 3–4 tbsp breadcrumbs
  • 1–2 tbsp grated parmesan
  • 50 g butter or margarine

To serve

  • cooked spaghetti
  • lemon wedges
  • grated parmesan
  • green salad

Method

Shaping

Season the ground veal with salt and pepper and mix lightly. Divide into 4 portions and shape each into a flat, oblong oval — like a small schnitzel, about 1½ cm thick. Place on a plate and refrigerate for 10–15 minutes; cold meat holds its shape better during breading.

Breading

Mix the breadcrumbs and parmesan in a bowl. Carefully coat the cutlets in flour, then in egg (letting the excess drip off), and finally in the breadcrumb-parmesan mixture. Press lightly so the coating sticks. Refrigerate for another 5 minutes before frying if you like.

Frying

Brown the butter in a pan over medium-high heat until golden. Add the cutlets and fry for 3–4 minutes on the first side — do not move them. Carefully turn with a wide spatula and fry for 3–4 minutes on the other side. Veal should be cooked through.

Serving

Serve immediately with spaghetti, lemon wedges, and grated parmesan. A sprinkle of fresh parsley is optional.

Notes

  • Parmesan in the breadcrumbs gives a more golden, crispy coating and adds umami
  • Cold meat holds its shape better — refrigerate the shaped cutlets for 10 minutes before breading
  • Handle them carefully; ground meat is more fragile than a whole cut
  • Variation — minced wiener schnitzel: serve with the classic garnish of capers, anchovy fillet, and grated horseradish