Write a comment
Veal cutlets with olives and cheese
Pickled olives with hard cheese – a filling that is delicious and has not yet become annoyingly habitual. Veal stands somewhat apart from all types of red meat: it is easily digestible and not rich in fats. Veal cutlets with olives and cheese – a basic recipe, although it can be repeatedly modernized to achieve new and new flavor nuances. For example, you can braise veal cutlets in cream or white wine sauces, or bake fried cutlets in the oven under a cheese-mayonnaise crust. But first, it is necessary to master the simplest method – just to sauté veal cutlets with cheese and olives in a frying pan.
Caloric content: 166 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- veal – 500-600 g;
- egg – 1 pc;
- onion – 1 pc;
- carrot – 1 pc;
- olives – 100 g;
- cheese – 70 g;
- wheat bread – 1/3 loaf;
- milk 3.2 % - 3/4 cup;
- salt – 1 tsp;
- sunflower oil – 70 ml;
- Italian herbs.
Preparation
- The cutlets will be especially tasty if fried in flavored vegetable oil. The day before, you can drop a piece of chili pepper, garlic cloves, and dry spices into the oil.
- Pour cold milk into a bowl, add large slices of wheat loaf, and leave for 5 minutes to soak.
- Cut the veal, onion, and carrot into small pieces.
- Chop the meat and vegetables in a blender at high speed.
- Combine the ground meat with the bread soaked in milk.
- Add the egg to the filling.
- Add Italian herbs and salt to the filling.
- Knead the filling and form thick patties. The filling should be dense and not stick to wet hands.
- Grate the hard sharp cheese on a fine grater to make it easier to 'pack' the filling in the minced meat shell. Cut the olives into rings.
- Place cheese and olives on the patties of minced meat.
- Shape round cutlets, then slightly flatten them. Place the veal cutlets in a hot frying pan with oil. Fry for 5 minutes over medium heat, turn them over, cover with a lid. Then braise the cutlets for 10-15 minutes over low heat. The cooking time depends on the thickness and meat layer.
- Serve the cutlets hot or warm; the cheese-olive filling will be especially tasty. Cold cutlets can be sliced and made into beautiful sandwiches. The hardened cheese with olives in the meat frame looks good on pieces of wheat bread.
