Veal chops

Name: Veal chops - Amanda K.
Ingredients: 1 kg ground veal; 2 onions; 5 cloves of garlic; 7 eggs; salt; pepper; 200g white flour; seasoning to taste; 300 ml oil

Meat - Veal chops by Amanda K. - Recipia

I usually prepare these patties when I have fresh veal or when I have leftovers from other dishes. They are quite quick to make and you don't have to stand by them for long, so I like to make them for simpler lunches, with mashed potatoes or fries. They hold up well and are quite filling, and the taste differs from classic pork meatballs. Quick info Total time: about 1 hour Preparation time: 20 minutes Frying time: 30-35 minutes (depending on batches and the pan used) Servings: 8-10, depending on size Difficulty: easy Recipe type: main course, lunch or dinner Ingredients 1 kg ground veal 2 onions 5 garlic cloves 7 eggs salt pepper 200 g white flour vegetable seasoning, to taste 300 ml oil Preparation method 1. Peel the onion and chop it as finely as possible. Put a little oil in a pan and sauté the onion for a few minutes, just until it softens and becomes translucent. Let the onion cool. 2. In a large bowl, place the ground veal. Add the crushed garlic, 2 eggs, salt, pepper, and vegetable seasoning to taste. Mix everything well. 3. Once the onion has cooled, incorporate it into the meat mixture. Homogenize so that there are no areas with onion in just one place. 4. With wet hands, form patties of the desired size. If you prefer smaller or larger ones, it's up to your preference, but they should have a relatively uniform thickness so they fry evenly. 5. Place the white flour (from the 200 g) on a plate. Dredge each patty in flour, ensuring it is covered on all sides. 6. In a clean pan, pour the oil (not all at once if it doesn't fit – add more as needed) and let it heat over medium heat. 7. In the meantime, crack the remaining 5 eggs into a bowl and beat them well with a whisk or fork, along with 2 tablespoons of flour and seasonings (salt, pepper, vegetable seasoning – as much as you deem necessary). The mixture should be homogeneous and slightly viscous. 8. Take each patty that has already been floured and dip it in this egg and flour mixture on both sides. 9. Place the patties in the hot oil. Fry them on each side until golden brown, over medium heat. Do not overcrowd the pan, as this will lower the temperature too much. Remove them onto paper towels to absorb the excess oil. 10. Continue until you finish all the mixture. The oil can be topped up as needed. The patties are served hot, plain or with sides like mashed potatoes, fries, green peas, or tomato sauce. Why I make this recipe often It’s a recipe I make especially because it has few ingredients, it works quickly with veal, isn’t fatty, and results in a dish that pairs well with any side. They can be reheated without problems and won't dry out if stored correctly. Tips and variations Tips If you want a finer consistency, mix the meat well with the ingredients, for about 3-4 minutes, to bind well. Don’t skip the sautéed onion step – it makes a difference in taste. When frying, don’t keep the heat too high, otherwise they will brown on the outside and remain raw inside. Use a thin-edged spatula to easily turn the patties without breaking the crust. Substitutions If you don’t have vegetable seasoning or prefer not to use it, you can just use salt and pepper. Veal can be replaced with beef or a mix of beef and pork, but this will change the final taste and texture. The flour can be regular wheat flour; no special type is needed. Variations You can add chopped greens (dill or parsley), although the original recipe doesn’t include them. If you want crunchier patties, you can slightly increase the amount of flour in the egg mixture. For those who prefer a lighter version, they can be baked in the oven, but they won’t have that crust. Serving ideas I most often serve them with mashed potatoes or fries. They also go well with green peas or a simple tomato sauce. For a cold version, you can place them between two slices of bread with a bit of mustard. Frequently asked questions Can I use beef instead of veal? Yes, you can use beef or even a mix with pork, but the patties will be denser. With veal, they turn out more tender. Do I have to use vegetable seasoning? No, if you don’t want to or don’t have it, you can skip it. Salt, pepper, and garlic are enough for flavor. How long should they be fried to not be raw in the middle? It depends on thickness and heat. For regular patties, about 3-4 minutes on each side, over medium heat, is usually sufficient. Can I make them smaller for kids? Yes, you can shape smaller patties, just shorten the frying time a bit. Can I freeze the patties? It’s best to keep them in the fridge for 2-3 days. They can be frozen, but the texture will not be the same after thawing. Nutritional values Estimate per average patty (from 10 pieces): Calories: approximately 230 kcal Protein: 13-15 g Fats: 13-15 g Carbohydrates: 10-12 g (due to the flour) Values are indicative and may vary depending on how much oil they absorb during frying and their size. Storage and reheating Patties can be stored in the fridge in a sealed container for up to 3 days. For reheating, the easiest way is in the oven or in a dry pan, a few minutes on each side. In the microwave, they can dry out easily. I do not recommend keeping them for more than 3 days for taste and texture. If you want to freeze them, do so after they have completely cooled, but the texture will be slightly different after thawing.

Veal chops

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