Steamed veal cutlets
8 servings
60 minutes
Steamed veal cutlets are a tender and juicy dish of European cuisine, perfect for health-conscious eaters. The recipe's roots lie in dietary traditions where steaming preserves the maximum nutrients of the meat. The combination of veal, potatoes, and onions makes the cutlets especially soft, while adding white bread gives them an airy texture. They are steamed, making them easy on the stomach, and the subtle aroma of spices enhances the natural flavor of the meat. This is an excellent option for children's and dietary meals as well as for those who prefer a balanced and tasty dish without excess fat. They pair perfectly with vegetables or a light sauce, revealing all the depth of flavor nuances.
1
Cut the meat into large pieces and grind it through a meat grinder. Also pass a potato and an onion through the meat grinder.
- Veal: 450 g
- Potato: 1 piece
- Onion: 1 piece
2
Pass the obtained minced meat through the meat grinder again.
3
Cut the crusts off the bread and soak the crumb in milk.
- White bread: 0.3 piece
- Milk: 1 glass
4
Crack an egg into a separate bowl and beat it with a fork.
- Chicken egg: 1 piece
5
Place the minced meat in a bowl where the bread is soaking, add the beaten egg, mix, and season with salt and pepper to taste. Mix thoroughly again. You can also add spices to taste.
- White bread: 0.3 piece
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
6
Pass the obtained mass through the meat grinder for the third time.
7
Shape the minced meat into patties. It's best to make them slightly larger than a walnut — this way they cook faster and look better. Place the formed patties in a sieve or colander.
8
Pour water into a pot and place it on the fire. Place a colander or sieve with the cutlets on top. The water should not touch the bottom of the sieve!
9
When the water boils, reduce the heat. Cook the patties for about 30-40 minutes.
