Breaded Veal

Authentic Breaded Veal Recipe from Argentina

Region / culture: Argentina | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Breaded Veal is a classic dish that combines the tender, mild flavor of veal with a crispy breadcrumb coating. This dish is often served with a slice of ham and melted cheese on top, creating a delicious blend of flavors and textures. It's a versatile recipe that can be adapted to suit various tastes and occasions, making it a favorite among many families and cultures.

History

The origins of Breaded Veal can be traced back to European cuisine, particularly in countries like Italy and Austria, where veal is a popular meat choice. The Italian version, known as Veal Milanese, and the Austrian Wiener Schnitzel, are both ancestors of the modern Breaded Veal recipe. Over time, this dish has traveled and evolved, incorporating elements from different culinary traditions.

Ingredients

4 veal steaks
3 beaten eggs
salt, garlic powder, parsley, lemon juice
bread crumbs for coating
vegetable oil for shallow frying
4 thin slices of cooked ham
4 slices of provolone cheese
4 fried eggs

How to prepare

Flatten the steaks by pounding them with a meat mallet until they are quite thin.
In a wide shallow dish, combine the eggs, salt, garlic powder, and chopped parsley. Lightly beat the mixture with a fork.
Coat the steaks on all sides, first in the egg mixture and then in the breadcrumbs.
Preheat the grill to medium heat.
Heat the oil in two large frying pans, then add the coated steaks. Fry them for 2–3 minutes on each side or until they are cooked to your liking.
Drain the steaks on kitchen towels and transfer them to the grill rack.
Place a slice of ham on each steak, top it with a slice of cheese, and grill for a few minutes until the cheese melts.
Place 1 fried egg on top of each steak and serve immediately.

Variations

Consider these variations to suit different dietary needs or preferences:
Use gluten-free breadcrumbs for a gluten-free version.
Substitute veal with chicken or pork for a different flavor profile.
Try different types of cheese for topping, such as mozzarella or Swiss.

Cooking Tips & Tricks

To ensure your Breaded Veal turns out perfectly, consider these tips:

- Use a meat mallet to evenly flatten the steaks to ensure uniform cooking.

- Season your breadcrumb mixture with herbs and spices for added flavor.

- Make sure the oil is hot before frying the steaks to achieve a golden, crispy coating.

- Let the fried steaks rest on kitchen towels to remove excess oil.

Serving Suggestions

Serve the Breaded Veal with a side of roasted vegetables or a fresh salad to add fiber and nutrients. A light pasta dish or mashed potatoes can also complement the richness of the veal.

Cooking Techniques

Shallow frying is the recommended technique for achieving the perfect golden crust on the veal. However, for a healthier version, you can also bake the breaded steaks in the oven until crispy.

Ingredient Substitutions

For a dairy-free version, omit the cheese or use a dairy-free alternative.

- Almond flour or crushed pork rinds can replace breadcrumbs for a low-carb option.

Make Ahead Tips

Prepare the breaded veal steaks ahead of time and store them in the refrigerator for up to a day before frying. This can save time and make meal preparation more convenient.

Presentation Ideas

Garnish the dish with fresh parsley or lemon wedges for a pop of color and a hint of freshness. Serving the veal on a warm platter can also enhance its appeal.

Pairing Recommendations

A light white wine, such as Pinot Grigio or Chardonnay, pairs beautifully with the delicate flavor of the veal. For non-alcoholic options, consider a sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Store leftover Breaded Veal in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or on the stovetop to maintain the crispiness of the coating.

Nutrition Information

Calories per serving

A single serving of Breaded Veal can contain approximately 500-600 calories. This can vary based on the size of the servings and the exact ingredients used.

Carbohydrates

The primary source of carbohydrates in this recipe comes from the breadcrumbs used for coating. Depending on the type of breadcrumbs and the amount used, a single serving of Breaded Veal could contain approximately 20-30 grams of carbohydrates.

Fats

The fats in this recipe come from the vegetable oil used for frying, the cheese, and the eggs. The total fat content per serving can vary but is generally around 20-30 grams, with a mix of saturated and unsaturated fats.

Proteins

Veal is an excellent source of high-quality protein. Along with the protein from the eggs and cheese, a single serving of this dish can provide about 30-40 grams of protein, making it a satisfying and muscle-friendly option.

Vitamins and minerals

This dish is rich in various vitamins and minerals, particularly from the veal, which is a good source of B vitamins, especially B12, zinc, and iron. The eggs and cheese also contribute calcium and vitamin D.

Alergens

Common allergens in this recipe include eggs, dairy (from the cheese), and gluten (from the breadcrumbs). Those with allergies to these ingredients should consider suitable substitutions.

Summary

Breaded Veal is a balanced dish that provides a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. However, it's relatively high in calories and contains common allergens, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Breaded Veal is a delightful dish that offers a wonderful mix of textures and flavors. With its rich history and versatility, it's a recipe that can be adapted and enjoyed in many different ways. Whether you're looking for a comforting meal or a dish to impress guests, Breaded Veal is sure to satisfy.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Breaded Veal. It was a warm summer day, and I had decided to take a walk to the local market to pick up some fresh ingredients for dinner. As I wandered through the aisles, my eyes were drawn to a display of beautifully marbled veal cutlets. I had never cooked veal before, but something about those tender slices of meat called out to me.

I approached the butcher and asked him for his recommendation on how to prepare the veal. Without hesitation, he handed me a handwritten recipe for Breaded Veal that had been passed down through his family for generations. As I read through the instructions, I could almost taste the crispy breading and juicy veal that awaited me.

Excited to try something new, I gathered the rest of the ingredients and headed home to start cooking. The recipe called for simple pantry staples like breadcrumbs, Parmesan cheese, and herbs, which I already had on hand. I carefully coated each veal cutlet in the seasoned breadcrumb mixture, making sure to press it firmly into the meat for a crunchy crust.

As the veal sizzled in the hot skillet, filling the kitchen with a mouthwatering aroma, I couldn't help but feel a sense of pride in my newfound culinary adventure. The recipe was easy to follow, but the results were nothing short of spectacular. The veal turned out perfectly golden brown and fork-tender, just as the butcher had promised.

I served the Breaded Veal alongside a simple salad of mixed greens and a squeeze of lemon, letting the flavors of the dish speak for themselves. With each bite, I savored the delicate texture of the veal and the savory crunch of the breading. It was a truly satisfying meal that left me eager to explore more recipes and techniques in the kitchen.

Over the years, I have made Breaded Veal countless times, each time adding my own twist to the original recipe. Sometimes I swap out the Parmesan cheese for sharp cheddar, or I add a sprinkle of smoked paprika for a hint of heat. No matter how I choose to customize it, the dish always brings back fond memories of that fateful day at the market when I discovered a new favorite recipe.

I have shared the recipe for Breaded Veal with friends and family, passing on the tradition of good food and good company. It has become a staple in my culinary repertoire, a go-to dish for special occasions and weeknight dinners alike. And every time I make it, I am reminded of the power of a simple recipe to bring joy and satisfaction to those who gather around the table.

As I look back on my journey with this recipe, I am filled with gratitude for the butcher who shared it with me and for the experiences it has brought into my life. Cooking has always been a passion of mine, a way to express creativity and care for others. And through the simple act of making Breaded Veal, I have found a connection to a long line of cooks and food lovers who have come before me.

So the next time you're in search of a new recipe to try, I encourage you to step out of your comfort zone and explore the world of flavors and techniques that await. You never know what delicious discoveries you might stumble upon, just like I did with Breaded Veal. It may just become a beloved favorite in your own kitchen, a recipe that brings joy and satisfaction with every bite.