Steamed Veal Cutlets
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
8
Description
If you want to prepare strictly dietary, low-fat cutlets, especially for people with stomach issues, it's best to use veal. Minced meat made from pork and beef can be too fatty and unsuitable for a diet. Cutlets made exclusively from lean beef, while adhering to dietary considerations, may turn out too dry. You can also choose not to use a potato when preparing the minced meat, and instead of passing the onion through a meat grinder, you can chop it or omit it altogether. If you're worried that your cutlets will lose their shape or become less juicy, you can wrap each one in a piece of foil like a candy before cooking, and then place them in a sieve to cook. After that, unwrap the cutlets, place them on a plate, and drizzle with the juice that has formed. The easiest way to prepare steamed dishes is in a steamer. However, if you don't have a steamer, you can easily manage without one. You will need a large pot with a lid and a metal colander or sieve, preferably with a flat bottom. The diameter of the sieve should be slightly smaller than that of the pot, so that it fits easily inside.
Ingredients
- Veal - 15.9 oz
- Chicken Egg - 1 piece
- White bread - ⅓ piece
- Milk - 8 fl oz
- Potato - 1 piece
- Onion - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the meat into large pieces and pass it through a meat grinder. Also, pass the potato and onion through the meat grinder.
Step 2
Pass the resulting minced meat through the meat grinder again.
Step 3
Cut the crusts off the piece of bread and soak the crumb in milk.
Step 4
In a separate bowl, crack the egg and beat it with a fork.
Step 5
Combine the minced meat in the bowl where the bread is soaking, add the beaten egg, mix, season with salt and pepper to taste. Mix thoroughly again. You can also add spices to taste.
Step 6
Pass the resulting mixture through the meat grinder a third time.
Step 7
Shape the minced meat into cutlets. It's best to make them small, slightly larger than a walnut — this way they cook faster and look better. Place the formed cutlets in a sieve or colander.
Step 8
Pour water into the pot and place it on the heat. Place the colander or sieve with the cutlets on top. The water should not touch the bottom of the sieve!
Step 9
When the water boils, reduce the heat. Cook the cutlets for about 30–40 minutes.
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