Veal fillet

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

Here, the veal fillet needs to be carefully cut across the grain, so get a good knife in advance. The veal needs to be fried in a mixture of olive oil and butter, and the olive oil should be refined, not afraid of frying. Recipe from the book by Allen Rucker and Michelle Scicolone "The Sopranos Family Cookbook.

Alexey Kanevsky, chef of the Smoke BBQ restaurant, shared the recipe with us. It's great to add some sprats to the classic Italian appetizer with a tuna-based sauce. They won't dominate, because the fish are similar in taste , but due to the unconditional recognizability of sprats, magic will be born for a Russian person: on a subconscious level, he will feel something familiar in the dish.

Vitello tonnato is a classic dish of Italian cuisine that carefully preserves the traditions of the Piedmont region. Its history dates back to the 18th century when veal began to be paired with a delicate tuna sauce. It is a harmony of flavors: tender, aromatic meat infused with herbs and wine complemented by a velvety fish sauce with tangy capers. The dish impresses with its sophistication and freshness, while thin slices of veal melt in the mouth, revealing a layered taste. Perfect for a summer dinner or festive table, Vitello tonnato showcases the art of Italian gastronomy by combining earthly and marine ingredients in an exquisite duet.

Lomo a la pimienta is an exquisite dish from Argentine cuisine that embodies a passion for rich flavors and ingredient harmony. This recipe has roots in Argentine asados, where quality meat is the star. Tender veal fillet, seared to a delicious crust and infused with crushed black pepper aroma, pairs beautifully with a creamy sauce combining mushrooms, onions, and savory herbs.

Fillet mignon with bulgur is an exquisite dish of European cuisine that combines tender veal with a fragrant garnish. The recipe's origins trace back to French gastronomy, where fillet mignon is considered a symbol of refined taste. In this version, it gains a unique texture due to the contrast with fluffy bulgur that perfectly absorbs the meat juices. Fresh cucumbers, tomatoes, and salad add lightness and freshness to the dish, while a zesty mustard sauce highlights the depth of flavor. This dish is perfect for both a festive dinner and a cozy family lunch, bringing harmony of richness and freshness in every bite.

Moscow cutlet with bun, mustard, and pickled cucumber is the embodiment of hearty and soulful flavors of Russian cuisine. The origins of this dish trace back to the street food traditions of Moscow, where a hot, juicy cutlet with a fragrant bun became a symbol of cozy snacking. Tender minced meat fried to a golden crust pairs perfectly with airy homemade bread. The sharpness of the mustard highlights the richness of the flavor, while the crunchy pickled cucumber adds a pleasant zest. This combination makes the cutlet an ideal option for lunch or dinner and a convenient snack on the go.

Healthy pancakes stuffed with meat, with spinach and cream sauce. Two pieces in one serving. In the restaurants "Chayhona No. 1" Timur Lansky are served on a heated cast-iron frying pan. If you do not have such a frying pan , then serve them on a regular plate.

Carne alla pizzaiola is a dish of Italian cuisine that embodies simplicity and a passion for rich flavors. Its roots trace back to Naples, where it became a symbol of home cooking. Tender veal fillet, coated in a crispy breading, is fried to a golden crust and then baked with juicy tomatoes, aromatic oregano, and melted cheese. The result is a harmony of textures: crispy crust, juicy meat, and gooey cheese. This dish pairs wonderfully with a glass of red wine and crusty bread, creating the atmosphere of a cozy Italian dinner.

Veal in royal style with brandy and pine nut sauce is a dish worthy of a royal feast. It combines the tenderness of veal, the piquancy of prunes, and the aromatic taste of bacon, creating a harmony of flavors. The brandy and pine nut-based sauce adds noble notes, making this dish unforgettable. The recipe's origins trace back to Russian gastronomy, where the combination of meat rolls and rich sauces was a sign of culinary luxury. The dish is perfect for festive dinners, especially accompanied by mashed potatoes or crispy croquettes. It delights not only with its taste but also with its exquisite appearance highlighted by red currants. Such a recipe is a true symphony of flavors that can conquer even the most discerning gourmets.

Pizza with Dor-blue cheese and pineapples is a bold combination of Italian classic and unexpected flavor nuances. It features a thin yeast dough base topped with a delicate layer of grated cheese. The juiciness of veal harmonizes with refreshing pineapple chunks, while the spicy Dor-blue cheese adds refined creamy richness. Baked for just 10 minutes, it becomes crispy on the outside and juicy on the inside. This pizza surprises with its balance of sweetness and saltiness, creating a unique gastronomic delight. Suitable for a cozy dinner or festive table, complemented by fresh herbs - dill and parsley. Such a combination of ingredients allows you to experience a new dimension of taste, making you want to try it again and again.

Warsaw-style veal is an exquisite dish of Polish cuisine that combines rich flavors and aromas. Tender veal infused with creamy stuffing featuring hints of garlic, ginger, and lemon zest gains incredible juiciness and depth through braising in red wine with chicken broth. Baked for several hours, it becomes tender and aromatic, absorbing noble notes of nutmeg and spices. This dish is perfect for both festive dinners and cozy family gatherings, especially when accompanied by traditional potato sides or fresh vegetables. The recipe's history is rooted in Polish culinary tradition where harmony of flavors and attention to detail make each dish a true gastronomic masterpiece.

Warm salad with veal is a refined dish of European cuisine, combining tender meat with refreshing salad leaves and spicy notes of thyme. Its history is rooted in the traditions of French gastronomy, where warm salads became a symbol of sophistication. Soft veal, sautéed to a golden crust and infused with the aromas of garlic and wine, is harmoniously complemented by a creamy sauce that adds richness to the dish. The salad leaves provide freshness and lightness, while parmesan and cherry tomatoes add zest and a delicate tang. This dish is perfect for both a light dinner and an exquisite appetizer on a festive table, impressing with its balance of textures and flavors.

Veal medallions with baked potatoes are a refined dish of European cuisine that embodies a harmony of flavors and textures. Tender veal fillet, perfectly seared, pairs with aromatic potatoes infused with rosemary and garlic, baked to a golden crust. The dish is served with a fresh salad of tomatoes and onions dressed in olive oil, creating a refreshing contrast. A basil oil completes the dish, adding exquisite depth to the flavor. The origins of this dish trace back to the traditions of European gastronomy where simplicity of ingredients meets skilled execution. It is perfect for festive dinners, romantic encounters, or simply those moments when you want to treat yourself to something special.

Veal cordon bleu is an exquisite French dish, embodying elegance and culinary mastery. Its history begins in Europe, where the traditions of breading and roasting meat became popular. Tender veal fillet is pounded thin and enriched with layers of aromatic ham and smooth cheese, creating a harmony of textures. After double breading and frying in oil, a crispy golden crust forms that conceals juicy meat. This delicacy is served hot, revealing a rich creamy flavor and a slight saltiness from the ham. It pairs perfectly with vegetable sides, light sauces or fresh salads. Cordon bleu is not just a dish but a true culinary masterpiece that delights gourmets worldwide.