Veal cutlets
4 servings
20 minutes
Veal cutlets are a tender and juicy dish rooted in Russian cuisine, known for their rich texture and flavor. Veal, famous for its tenderness, pairs wonderfully with ricotta and parmesan, creating a velvety consistency. The addition of capers and spicy chili sauce gives the cutlets a zesty touch, while fried onions and sweet ramiro peppers reveal their multifaceted taste. This dish is perfect for both a cozy home dinner and a festive feast. Serving the cutlets slightly cooled can highlight their tenderness and sophistication. In Russia, veal cutlets are often accompanied by a side of potatoes or fresh vegetables, enhancing their lightness with rich flavor notes.
1
Chop the pepper finely.
- Ramiro pepper: 100 g
2
Chop the onion finely.
- Red onion: 100 g
3
Heat olive oil in a pan.
- Olive oil: 2 tablespoons
4
Put the onion in the pan and sauté for 2-3 minutes over medium heat, stirring.
- Red onion: 100 g
5
Grate the cheese on a fine grater.
- Grated Parmesan cheese: 2 tablespoons
6
Mix pepper, cheese, and fried onion in a bowl.
- Ramiro pepper: 100 g
- Grated Parmesan cheese: 2 tablespoons
- Red onion: 100 g
7
Chop the capers finely.
- Capers: 50 g
8
Add minced meat to the vegetables and salt.
- Veal: 350 g
- Sea salt: to taste
9
Add ricotta cheese and capers to the minced meat.
- Ricotta cheese: 5 tablespoon
- Capers: 50 g
10
Add chili sauce.
- Chili sauce: 2 teaspoons
11
Mix thoroughly.
12
Form small patties and place them in the pan. Fry on high heat for 2-3 minutes.
13
Flip and fry for another 5-7 minutes over low heat.
14
Place on a plate. Let cool slightly and serve.