veal: the secret to perfect minced cutlets revealed

Minced cutlets are a dish where nothing happens by chance. Every ingredient plays a significant role: the vegetables, spices, additions, and finally, the meat. Pork? Certainly, it's a tried-and-true method, although we don't believe it's the best. Next time, consider using a different type of meat.

If you enjoy Polish cuisine, then you likely know the recipe for minced cutlets better than the back of your hand. You also understand that every ingredient in the recipe is crucial for these cutlets. Bread soaked in milk provides fluffiness, eggs bind the mixture, and onion releases its juices during cooking, adding succulence to the dish. Naturally, the choice of meat is important as well. Most people use pork, beef, or poultry for their minced cutlets. But what if we tried using a different meat?

The secret to perfect minced cutlets is creating a mixture that isn't too tough and dry after frying. Many people add a bit of poultry to pork because pork alone can become tough. Turkey is a good alternative, but you can achieve a similar — or even better — result with a single type of meat. We're talking about veal, which is neither too lean nor too fatty. Dietitians often recommend veal because it contains a relatively high amount of protein, iron, potassium, and vitamins such as thiamine, riboflavin, and niacin.

Veal is therefore one of the healthiest meats available in the UK market. Minced cutlets made with veal have the perfect consistency. Can it get any better? If you agree, then we invite you to try the following recipe.

Ingredients:

• 500 grams of ground veal
• 1 onion
• 1-2 garlic cloves
• 1 stale roll
• 1 egg
• breadcrumbs
• clarified butter
• salt, pepper

Method:

1. Transfer the ground meat to a large bowl. Peel and finely chop the onion, then sauté it in butter before adding it to the meat.
2. Add the crushed garlic cloves and the roll soaked in milk to the same bowl. Crack in the egg, season with salt and pepper, and thoroughly knead the mixture with your hands.
3. Shape the mixture into cutlets. Coat each cutlet in breadcrumbs and fry them on each side in hot fat. Do not overcrowd the pan, as this will lower the temperature of the butter, which is crucial for achieving a good result.
4. Finally, drain the cutlets on a paper towel. Enjoy your meal!