Ingredients with Measurements:
- 4 veal cutlets, pounded thin
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- 1/2 cup vegetable oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup white vinegar
- 1/2 cup granulated sugar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Deep frying pan
- Tongs
Step-by-step instructions:
1. Season the veal cutlets with salt and pepper.
2. Dredge each cutlet in flour, then dip in beaten eggs, and coat with breadcrumbs.
3. Heat the vegetable oil in a deep frying pan over medium-high heat.
4. Fry the cutlets until golden brown on both sides, about 3-4 minutes per side. Use tongs to flip the cutlets.
5. Remove the cutlets from the pan and place them on a paper towel to drain excess oil.
6. In the same pan, sauté the chopped onion, red bell pepper, and green bell pepper until softened, about 5 minutes.
7. Add the white vinegar, granulated sugar, ketchup, soy sauce, and water to the pan. Stir until the sugar is dissolved.
8. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
9. Add the fried cutlets to the pan and spoon the sauce over them.
10. Let the cutlets simmer in the sauce for 5-7 minutes, until the sauce thickens and coats the cutlets.
11. Serve hot with additional sauce on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Frying temperature: 350°F
- Simmering temperature: Low heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 620
- Fat: 28g
- Carbohydrates: 55g
- Protein: 36g
- Sodium: 1150mg
- Sugar: 28g
Substitutions for ingredients:
- Veal cutlets can be substituted with chicken or pork cutlets.
- White vinegar can be substituted with apple cider vinegar.
- Granulated sugar can be substituted with brown sugar.
- Ketchup can be substituted with tomato paste.
- Soy sauce can be substituted with Worcestershire sauce.
Variations:
- Add sliced pineapple to the sauce for a tropical twist.
- Use panko breadcrumbs instead of regular breadcrumbs for a crunchier texture.
- Add chopped garlic and ginger to the sauce for extra flavor.
Tips and tricks:
- Pound the veal cutlets thin to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the cutlets. They should reach 165°F for safe consumption.
- Let the cutlets rest on a paper towel after frying to remove excess oil.
- Double the sauce recipe if you prefer more sauce.
Storage instructions:
- Store leftover cutlets and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the cutlets in the oven at 350°F for 10-15 minutes or until heated through.
- Reheat the sauce in a saucepan over low heat until warmed through.
Presentation ideas:
- Serve the cutlets on a bed of rice or mashed potatoes.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions
- Chopped cilantro
Pairings:
- White rice
- Mashed potatoes
- Steamed vegetables
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Use a meat thermometer to ensure the cutlets reach a safe internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Karađorđeva Šnicla is a Serbian dish named after Karađorđe Petrović, a Serbian revolutionary leader.
- The dish is traditionally made with pork or beef cutlets, but this recipe uses veal cutlets.
Flavor profiles:
- Sweet and sour
- Savory
- Crunchy
- Tangy
Serving suggestions:
- Serve with a side of rice or mashed potatoes for a complete meal.
- Pair with a glass of red wine for a sophisticated dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Serbian