Veal Patties Food

VEAL PATTIES

Steps:

• 1. In a small cup or glass, mix chicken stock and gelatin. Set aside.
• 2. In a medium bowl, combine meat, onion, salt, pepper, paprika, marjoram, oregano, and breadcrumbs. Add gelatin to meat mixture. Stir well to combine.
• 3. Divide meat mixture into fourths and shape into oval patties. Lay on a parchment paper lined plate. Cover and chill in the refrigerator for 30 minutes.
• 4. If you want to coat these in breading, you can dip them into milk, then dredge in breadcrumbs before frying.
• 5. Heat a large frying pan over medium heat. Melt a tablespoon of butter in the pan. Swirl the butter around in the pan. Place the patties into the pan and cook 10 minutes per side. Ground veal should be cooked to an internal temperature of 160 degrees.
• 6. Notes: You can use an egg instead of the chicken stock and gelatin. You can cook these without breading them.

VEAL BURGERS PARMIGIANA

Steps:

• Pour a little olive oil in a medium saucepan and add the chopped yellow onion and the garlic. Place this over medium heat.
• Cook the garlic and onion gently for 2 minutes. Deseed the tomatoes and dice the tomato meat finely. Add it to the saucepan. Season with a little pepper and salt.
• Stir well and reduce the heat. Put a lid on the pan and let the tomato simmer and fall apart for about 5 minutes. The sauce should be a little chunky. Stir well and add the tomato paste, half of the dried thyme and the red wine vinegar.
• Stir and simmer for 3 more minutes. Check the seasoning and add extra pepper, salt, tomato paste or red wine vinegar to taste if necessary. Stir in the unsalted butter and some freshly chopped basil. Then take the tomato sauce off the heat and let it cool.
• Add the veal mince to a large mixing bowl together with the egg yolk, the rest of the dried herbs and a little pinch of freshly ground black pepper and salt.
• Knead the mince for a minute until it is nicely combined. Then divide the mince into 2 equal portions and make patties that are about an inch (2,5 cm) thick. Wrap them in some cling film.
• Place the patties in the fridge and let them cool for 15 minutes. Remove the pork patties from the fridge and let them rest at room temperature for another 15 minutes. Then some olive oil in a medium non-stick pan and place it over medium-high heat. Once the oil is hot, add the veal patties.
• Quickly sear them on one side for 2 minutes. Then flip them over and cook them until golden on the other side as well.
• Then take the pan off the heat and let the burgers rest in the hot pan for 6 to 8 minutes. Flip them over regularly. Then inside should be warmed through but not cooked through. Keep the burgers rosé, pink on the inside! Transfer the cooked burgers onto plates and top with the tomato sauce and a slice of mozzarella. Grill the burgers for another couple of minutes until the cheese is nicely melted. Serve hot.

VEAL BIRDS

Steps:

• Cut veal into 3 x 4" strips.
• Combine bread crumbs, onion, parsley, salt and pepper.
• Spread veal with bread crumb mixture, roll and fasten with toothpicks.
• Melt butter or drippings in a skillet, add meat and brown on all sides.
• Place in a casserole.
• Add water to the skillet and bring to a boil, scraping the brown bits from the bottom.
• Pour over meat and bake at 350°F for 30 minutes.
• Mix flour with cream and pour over meat; continue cooking for an additional 30 minutes.
• Remove toothpicks prior to serving.

VEAL PATTIES WITH MUSHROOMS AND CHIVES

Steps:

• Put oven rack in middle position and preheat oven to 200°F.
• Soak bread in cream in a large bowl 5 minutes. Stir in egg, salt, pepper, and 1 tablespoon chives until blended well. Add veal and mix with your hands until combined well. Form veal mixture into 4 (4-inch) patties. Spread dry bread crumbs on a sheet of wax paper and coat patties all over.
• Heat oil with 2 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then cook patties, carefully turning over once, until golden brown, firm to the touch, and thermometer inserted into center of each registers 148°F, 8 to 10 minutes total. Transfer patties to an ovenproof platter and keep warm, covered with foil, in oven. Do not clean skillet.
• Heat remaining 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and tender, 3 to 5 minutes. Stir in remaining 1 1/2 tablespoons chives and salt and pepper to taste.
• Serve veal patties topped with mushrooms.

GROUND VEAL PATTIES RECIPE

Steps:

• 1 In a large mixing bowl, combine everything except for 1/2 cup bread crumbs and the oil, and knead with your hands for 5-10 minutes or until mixture is smooth, light and fluffy. 2 Moisten your hands with cold water and shape the mixture into 8 thick, round patties, then dip each in the remaining 1/2 cup of bread crumbs, thoroughly coating both sides. 3 Heat the vegetable oil in a heavy 10-12" skillet over high heat until a haze forms above it. 4 Fry the patties 4 at a time for about 5-10 minutes on each side, regulating the heat so that they brown deeply, but don't burn. 5 To make sure that they are fully cooked insert the tip of a knife into one of the patties, spreading it slightly apart, and look to see that there is no pink. 6 If it is still pink in the middle, lower the heat and cook a few minutes longer, if not serve immediately.