They keep their shape perfectly and do not fall apart when frying. They are juicy and tasty. In this case, any side dish will do. This is all about veal cutlets with semolina. Step-by-step recipe with a photo. Video recipe.
Everyone knows the taste of meat cutlets since childhood. The dish is quite popular and very easy to prepare. Therefore, even an inexperienced housewife knows how to cook them. Everyone knows that they cook cutlets from minced meat, loaf, eggs and spices to taste. But the more experienced still have their secrets. If you want to cook juicy, aromatic, tender, appetizing and just perfect cutlets, as well as learn the intricacies of their preparation, then write down the recipe. Today we have veal cutlets with semolina. Minced meat cutlets with the addition of semolina keep their shape well and brown beautifully, but inside they remain juicy and soft.
- The most important thing in the recipe is to choose the “right” minced meat. Almost any meat, especially fatty meat, is ideally combined with semolina. If the piece is dry, add a little lard.
- The meat is scrolled in a meat grinder through a wire rack with larger holes. But you can grind it with a blender. Although it will not be so juicy.
- Guaranteed pledge that it will be tasty - self-cooked minced meat. If using a store-bought product, it should not be too liquid or creamy.
- To make the cutlets more tender, pour some drinking water into the minced meat, and preferably milk or broth. For 500 g of the total volume of minced meat, 70 ml of liquid is enough.
- Another secret of taste and aroma is onion and garlic. Fresh garlic will replace dried garlic.
- Condiments and spices are selected to your taste. Common ground black pepper is enough.
- Another important point is proportions. For 500 g of meat, 4 tablespoons are used. cereals. If the meat is dry, 3 spoons are enough. The principle is that the drier the minced meat, the less semolina!
See also how to cook oven baked diet cutlets.
- Caloric content per 100 g - 198 kcal.
- Servings - 15
- Cooking time - 45 minutes
Ingredients:
- Veal - 500 g
- Garlic - 2 cloves
- Vegetable oil - for frying
- Onions - 1 pc.
- Ground black pepper - 0.5 tsp or to taste
- Spices and herbs - any to taste
- Semolina - 3-4 tablespoons
- Salt - 1 tsp topless or to taste
- Eggs - 1 pc.
Step-by-step cooking of veal cutlets with semolina, recipe with photo:
1. Wash the meat under running water and dry with a paper towel. Cut off excess films and cut the veal into slices for a meat grinder. Peel the onions, wash and cut into slices. Peel the cloves of garlic.
2. Install a meat grinder with a coarse or medium wire rack and run the meat through the auger.
3. Then twist the onions and pass the garlic through a press.
4. Add semolina, salt and black pepper to the products. Pour in the egg and season the minced meat with any spices and herbs.
5. Knead the minced meat well and leave it for 15 minutes so that the semolina swells a little and does not creak in the finished cutlets.
6. Heat the frying pan with vegetable oil well. Form the patties into an oval or round shape and place in a hot skillet.
7. In medium heat, fry the veal cutlets with semolina until golden brown, about 5-7 minutes on each side over medium heat. Serve the cutlets only freshly cooked, because it is hot, from the pan, they are the most delicious.
See also a video recipe on how to cook cutlets with semolina and beef.
