Where To Buy Veal Patties Food

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BREADED VEAL CUTLETS



Breaded Veal Cutlets image

You might know these breaded veal cutlets by their other name: Wiener Schnitzel. They were originally imported to Austria from Milan early in the nineteenth century. Fried to golden perfection, this dish quickly became the national favorite and the pinnacle of Viennese cuisine.

Time 20m

Yield Serves 4

Number Of Ingredients 8

1 cup all-purpose flour
2 eggs, lightly beaten with 2 tablespoons cold water
1 1/2 cup dry bread crumbs
1 1/2 pound veal cutlets, cut from the leg or loin
1/2 teaspoon fine sea salt
Canola oil for frying
3 lemons, cut into wedges
1/4 teaspoon ground black pepper

Steps:

  • Put flour, eggs and bread crumbs in three separate wide, shallow dishes.
  • Working with one cutlet at a time, season all over with salt and pepper, then dredge in flour, shaking off the excess.
  • Next, dip cutlet in egg-water mixture and let excess drip off.
  • Finally, dredge cutlet in bread crumbs and shake off excess.
  • Transfer cutlets to a plate as done.
  • Heat about 1/2 cup oil in a large skillet over medium high heat.
  • Add 2 cutlets and fry, turning once, until golden brown all over and just cooked through, 2 to 4 minutes per side.
  • Transfer to a paper towel-lined plate and set aside.
  • Repeat process with remaining cutlets, adding more oil to skillet if needed.
  • Serve veal cutlets warm, with lemon wedges on the side.

Nutrition Facts : Calories 670 calories, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 240 milligrams, Sodium 520 milligrams, Carbohydrate 50 grams, Protein 43 grams

VEAL PATTIES



Veal Patties image

We used to buy frozen, breaded veal patties. One day, we couldn't find them anymore. So, I developed this recipe to make them. My family loves them!

Provided by Diane C.

Categories     Beef

Time 1h20m

Number Of Ingredients 9

1 lb ground veal
2-3 slice onion, minced
1/2 tsp salt and pepper (each)
1/8 tsp paprika
1/2 tsp marjoram, dried
1/2 tsp oregano, dried
1/4 c breadcrumbs
1/2 c chicken stock
1/2 tsp unflavored gelatin

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.

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