Ingredients with Measurements:
- 1 pound of veal cutlets
- 1 cup of breadcrumbs
- 1/2 cup of flour
- 2 eggs
- 1/2 cup of milk
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped parsley
- Salt and pepper to taste
- 1/2 cup of vegetable oil
Special equipment needed:
- Large skillet
- Meat mallet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Place the veal cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are thin.
3. In a shallow dish, mix together the breadcrumbs, flour, Parmesan cheese, parsley, salt, and pepper.
4. In another shallow dish, whisk together the eggs and milk.
5. Dip each veal cutlet into the egg mixture, then coat it in the breadcrumb mixture.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Fry the veal cutlets in the skillet until they are golden brown on both sides, about 3-4 minutes per side.
8. Transfer the cutlets to a baking sheet and bake in the preheated oven for 10-15 minutes, until they are cooked through.
9. Serve hot with your choice of sides.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Chicken or pork cutlets can be substituted for the veal cutlets.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any type of hard cheese can be substituted for the Parmesan cheese.
Variations:
- Add garlic powder or onion powder to the breadcrumb mixture for extra flavor.
- Top the cutlets with marinara sauce and mozzarella cheese for a veal Parmesan twist.
- Cut the veal into smaller pieces and serve as an appetizer with a dipping sauce.
Tips and tricks:
- Make sure to pound the veal cutlets thin so they cook evenly.
- Use a meat thermometer to ensure the cutlets are cooked to an internal temperature of 160°F.
- Let the cutlets rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the cutlets on a baking sheet and bake in a 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Arrange the cutlets on a platter and garnish with fresh parsley.
Garnishes:
Fresh parsley, lemon wedges
Pairings:
Mashed potatoes, roasted vegetables, salad
Suggested side dishes:
Mashed potatoes, roasted vegetables, salad
Troubleshooting advice:
- If the breadcrumb mixture is not sticking to the cutlets, try pressing it on firmly or adding more egg mixture.
- If the cutlets are not browning evenly, adjust the heat on the skillet.
Food safety advice:
- Use a meat thermometer to ensure the cutlets are cooked to an internal temperature of 160°F.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Danilovsky-Style Veal Cutlets are a traditional Russian dish that originated in the Danilovsky district of Moscow.
Flavor profiles:
Savory, crispy, and slightly salty.
Serving suggestions:
Serve hot with your choice of sides.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Russian