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Fried veal or pork legs

6 servings

35 minutes

Fried veal or pork legs are an exquisite dish of Polish cuisine, filled with depth of flavor and textural contrasts. Historically rooted in traditional village recipes where every part of the animal was valued and used in cooking. The legs are first simmered with vegetables, absorbing the broth's aromas, and then fried in a crispy coating. The result is an incredible combination of tender, almost gelatinous meat and a golden crispy crust. A side of mashed potatoes, green peas, and cucumbers highlights the rich flavor of the dish, making it complete and harmonious. It is perfect for a festive dinner or a cozy home meal, reminding one of the richness of Polish culinary tradition.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
1866.8
kcal
257.2g
grams
78g
grams
36.9g
grams
Ingredients
6servings
Leg of veal
4 
pc
Wheat flour
0.5 
glass
Chicken egg
2 
pc
Breadcrumbs
1 
glass
Parsley root
1 
pc
Carrot
1 
pc
Onion
1 
head
Vegetable oil
3 
tbsp
Cooking steps
  • 1

    Scald the veal or pork legs, clean them of hair, rub with flour, and singe to remove remaining hairs. After that, wash the legs, cut them lengthwise into two parts, separating the meat from the bones.

    Required ingredients:
    1. Leg of veal4 pieces
    2. Wheat flour0.5 glass
  • 2

    Then place the legs and bones in a pot, cover with cold water, add carrots, parsley, onion, salt, and boil for about 3-4 hours.

    Required ingredients:
    1. Leg of veal4 pieces
    2. Parsley root1 piece
    3. Carrot1 piece
    4. Onion1 head
    5. Vegetable oil3 tablespoons
  • 3

    After boiling, remove the legs from the broth with a slotted spoon (separating and removing the bones - the so-called 'babki'), sprinkle with pepper and salt, coat in flour, moisten with egg, coat in breadcrumbs, and fry in a heated pan with oil.

    Required ingredients:
    1. Wheat flour0.5 glass
    2. Chicken egg2 pieces
    3. Breadcrumbs1 glass
    4. Vegetable oil3 tablespoons
  • 4

    You can serve mashed potatoes, green peas, and cucumbers as a side dish.

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