Cooking Veal Cutlets : Healthy Cooking For Two.
Cooking Veal Cutlets
- (cook) prepare a hot meal; "My husband doesn't cook"
- Food that has been prepared in a particular way
- The process of preparing food by heating it
- The practice or skill of preparing food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) someone who cooks food
- A flat croquette of minced meat, nuts, or pulses, typically covered in breadcrumbs and fried
- A portion of sliced meat breaded and served either grilled or fried
- (cutlet) thin slice of meat (especially veal) usually fried or broiled
- Cutlet (derived from French cotelette, cote ("rib")) refers to: # a thin slice of meat from the leg or ribs of veal, pork, or mutton (also known in various languages as a cotelette, Kotelett, or cotoletta.
- (Cutlet) A piece of meat taken from the rib of lamb or pork after the chine has been removed. Cutlets are usually 20-25mm thick.
- The flesh of a calf, used as food
- Veal is the meat of young cattle (calves). Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds. Veal has a tender texture.
- meat from a calf
- Veal is a Canadian indie rock band with country music influences that formed in Vancouver in the mid-1990s. They are now based in Toronto.
Ingredients for 4 servings:
4 veal cutlets (about 1 pound)
3 cups tomato sauce (homemade is always best, but Muir Glen makes good stuff too)
1/3 cup parmesan cheese
1 cup mozzarella cheese
1-2 slices whole grain or low-carb bread (for crumbs)
1/4 cup olive oil
garlic and onion powder
basil and oregano
salt and pepper
First make bread crumbs by baking the bread slice(s) in a low temperature oven until crispy (or use 1/4 cup premade bread crumbs). Mix with herbs, garlic powder, onion powder, salt, pepper and parmesan cheese.
Pound each cutlet with a heavy wooden mallet. Dip each piece of meat into the beaten egg, then coat cutlet in bread crumb and cheese mixture. Heat oil in a large skillet and brown both sides of the cutlets.
Pour a little tomato sauce in the bottom of a 13"x9" baking pan, and put the browned cutlets on top. Pour the remaining sauce over the top. Bake at 350° for about 20 minutes. Top with mozzarella and bake for 10 more minutes. Turn on the broiler for the last minute or two to make the cheese yummy and browned.
It's easy to do and probably better than the local Italian restaurant at a fraction of the cost, yum yum!
The way to a man's heart is in actual fact very straight forward.. (-:
Schnitzel and mash, paired with a top belgian beer... does the trick every time !
The meat pictured is a traditional german dish called Schnitzel. These are usually thin cutlets of veal - seasoned with salt, pepper and paprika. Then covered in flour and breadcrumbs and deep fried in a skillet. In this case beef cutlets were used and the use of pork is also fairly common. This stuff is to die for!
The mash potato is very simple - seasoned salt, pepper and chopped fresh parsley. A little creamed cheese stirred in, rounds it off.
The "Duvel" beer is a type of "Weissbier", which is light and effervescent, but also quite potent in this case.. ha-ha.. 8.5% alcohol.. Normally this beer is served in a much shorter and rounder glass with a tapered top.
Don't forget to eat with a very sharp knife! (Swiss preferred)
You don't want to ruin the crumbs while hacking away with a tired knife?!
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