Veal schnitzels in onion sauce

Name: Veal schnitzels in onion sauce - Delia B.
Ingredients: 400 g veal meat; 2 large white onions; 1 red onion; 1 red bell pepper; 1/2 head of garlic; salt and pepper to taste; dried oregano; a bit of chili (only if you like it spicier); 2 cups of water; fresh parsley; 2; 3 tablespoons of oil. Side dish: 250 g fusilli pasta.

Meat - Veal schnitzels in onion sauce by Delia B. - Recipia

When I'm not in the mood for anything complicated but want to cook veal in a way that pairs well with pasta and pickles, I make these schnitzels in onion sauce. They are somewhat similar to a stew, but the meat stays whole, pounded thin, and fried before it goes into the sauce. I prefer using a ceramic wok because it accommodates everything easily, but any skillet or pot will do. Quick Info Total Time: about 1 hour Preparation Time: 20 minutes Cooking Time: 35-40 minutes (varies based on meat thickness) Servings: 3-4 Difficulty: medium Recipe Type: main course, suitable for lunch Ingredients 400 g veal leg 2 large white onions 1 red onion 1 red bell pepper half a head of garlic 2-3 tablespoons of oil 2 cups of water (500 ml) salt and pepper to taste a pinch of chili (optional, for those who prefer it spicier) dried oregano (to taste) fresh parsley for garnish: 250 g fusilli pasta Instructions 1. Slice the veal into thin pieces, about the thickness of a finger. Lightly pound both sides, like for schnitzels. Sprinkle salt and pepper on each piece. 2. Heat the wok or skillet over medium heat, pour in the oil, and let it get hot. Fry the schnitzels on both sides, one at a time, until they are lightly browned. They don’t need to be fully cooked, just get a nice crust. 3. Once you're done with the meat, add the finely chopped onion. Also, add the diced red bell pepper. Stir and let the vegetables soften for 2-3 minutes over medium heat. 4. Pour the 2 cups of hot water over the meat and onions. Stir gently, or if using a wok, shake the pan occasionally. Let it simmer on low heat, partially covered, until the meat starts to tenderize. Check after 25-30 minutes and add a bit more hot water if it reduces too much. 5. When the meat is almost cooked, add the chopped garlic and a bit of dried oregano. Taste for salt and add more if needed. If you like, you can sprinkle in some chili. 6. Let it cook for another 5 minutes, then turn off the heat. The sauce should be thick enough without being dry. 7. Meanwhile, boil the pasta according to the package instructions. Drain and rinse briefly with cold water. 8. Serve the schnitzels with onion sauce over the pasta. Sprinkle fresh parsley on top at the end. A side of pickles goes well with it. Why I Make This Recipe Often It's hearty, doesn’t require special ingredients, and the veal stays tender even if it’s not the most expensive cut. It’s the kind of dish that doesn’t need constant attention, and I’ve never had trouble with difficult-to-clean leftovers. Tips and Variations Tips If you want a thicker crust, you can dredge the meat in flour before frying. I alternate; I don’t always do it this way. The red onion adds a bit of sweetness, but it’s not mandatory if you only have white onions. The water should be hot when you add it; otherwise, it stops the cooking, and the meat toughens. Don’t cut the meat too thick, so it cooks well without becoming dry. Substitutions You can also use lean pork if you don’t have veal. For those who don’t want pasta, it works just as well with mashed potatoes or boiled potatoes. Variations If you have fresh herbs on hand, you can add a bit of dill or chopped basil at the end, not just parsley. For a more flavorful version, you can add a splash of white wine when you start to simmer the sauce (not mandatory). Serving Ideas Serve with cold pickles, preferably homemade. It works well for both lunch and dinner, even reheated the next day. If you have guests, add a simple salad on the side. Frequently Asked Questions 1. Is it necessary to pound the meat, or can I leave the slices as they are? If the slices are thin, you can skip pounding them, but the result won’t be as tender. Pounding helps the meat cook evenly. 2. Can the recipe be made with other types of meat? Yes, you can use pork or even chicken breast. The cooking time will be shorter for chicken. 3. If I don’t have a wok, can I use a regular pot? Absolutely. The important thing is to have a wide enough vessel to brown the meat without crowding. 4. What should I do if the water evaporates too quickly? Add a little hot water whenever needed to ensure the meat and onions don’t run out of liquid. 5. Can I use different types of pasta? Any type of short pasta works just as well, not just fusilli. Nutritional Values Approximately, one serving (with pasta, without pickles) has about 400-450 kcal, with around 28 g of protein, 45 g of carbohydrates, and 12 g of fat. Veal is a lean meat, and if you don’t use too much oil, the recipe remains relatively light. Values also depend on the type of pasta or how much oil you use. Storage and Reheating The meat in onion sauce can be stored in the refrigerator in a sealed container for up to 2 days. Reheat it over low heat with a bit of sauce or water added to prevent it from drying out. The pasta can be stored separately, but ideally, you should cook it fresh when serving to avoid sticking. If there are leftovers, reheating in the microwave is sufficient for small portions.

Veal schnitzels in onion sauce

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