Veal is a meat that can deter in the store at its price. It costs about 50-70 PLN per kilo, so much more expensive than chicken or pork. However, it has so many advantages that it is worth devoting from time to time part of the home budget to include it in the menu. Both young and older should eat it – it is easily digestible, delicate in taste, and above all really healthy.
Everyone knows that veal and beef are different types of meats. Although they are not the cheapest, they are recommended as valuable diet components. Both find a lot of applications in the kitchen and are eagerly prepared. However, not everyone is aware of how the veal differs from beef.
First of all, origin – Veal is meat from young calves (which are up to 8-12 months old)and beef – from adult cows (usually older and heavier). What’s more, calves are usually fed with special feed, and adult cows – different types of food.
The age of animals therefore affects both the taste and texture of meat. Veal is characterized by a bright color, milder taste and has a more delicate, more juicy structure. In turn, beef has a darker color, is compact and harder, but with a richer and expressive aroma.
Veal and beef – The differences can also be seen in nutritional values. Veal is more dietary, thinner and has less fat (including cholesterol). In turn, there is more collagen and iron in beef (especially heme, easily absorbed).
The delicate taste and consistency melting in the mouth are not the only benefits of meat from young cows. Is veal healthy? And how – it is considered one of the best choices. The greatest recognition is that it is low -fat, easily digestible, and has a lot of high -quality protein and iron. In 100 grams it contains about 172 kcal, while beef in the same portion is about 250 kcal, pork – about 240 kcal, and chicken – 239 kcal.
Veal strengthens the bone and musculoskeletal system And it helps in tissue regeneration. Has less fat than beefwhich is why it promotes maintaining a healthy lipid profile and a shapely figure. B vitamins, which are in its composition, support the work of the nervous system. Iron transports oxygen in the body, and zinc – improves the operation of the immune system.
Who should eat veal? Everyone who must control the consumption of saturated fatty acids. It has much less meat than other types of meat. This is a diet product for all those who care about the line. Thanks to the low participation of saturated fats and cholesterol, the meat of calves is also Recommended for people at risk of cardiovascular disease. Does not contain fat and is easily digestible, so it works great in the diet people with a sensitive digestive tract.
Veal is a meat from which you can prepare many dishes – it is suitable for stewing, frying, cooking, baking and grilling. They will work for the youngest veal meatballs with dill saucei.e. a delicate and easily digestible proposition. Veal is perfect supplement to vegetable soup – It will be a source of protein and will make it more convenient. The meat should be used for stew or stew – they will come out mild in taste and do not burden the stomach. What to do with veal? In Poland, he is most likely to eat veal stew with vegetables, veal chops with bone or baked veal with herbs.
The most popular dishes based on this ingredient also come from Italian, French and German cuisine. In sunny Italy, he chokes with veal with vegetables to serve Ossobucco alla Milanese. A traditional dish in that country is also Saltimbocca to the Romani.e. fried slices of veal with sage and Parma ham. In France, a delicate stew leads in a bright cream sauce with vegetables, i.e. veal blanquette. You can’t forget about Austrian Wiener Schnitzluwhich breaks thinly and breads. The meat literally melts in the mouth.
So simple and proven Recipe for veal chops You will find below. It is sometimes worth converting traditional pork pork chops into veal ones. However, you must remember that the coating will give them some fat and calories. If you take care of the line, prepare.
Recipe for veal chops
Ingredients:
- 2 veal schnitzels (each each about 200 g),
- 2 large eggs,
- 100 g of wheat flour,
- 50 g butter 82%,
- vegetable oil,
- Salt and pepper to taste.
Method of performance:
If you buy a loin or tenderloin, cut two thicker slices and break gently through the cling film – so that thin pancakes are formed. It is also possible that you can already buy those patched in a meat store (make sure that they are the latest, i.e. light pink, moist and smooth). Sprinkle each with a little salt and pepper on both sides.
Pick up the eggs into the bowl and beat them into a fluffy mass. Pour the flour on a flat plate, and on a separate – breadcrumbs. Melt the butter in a large frying pan and pour the oil (about a spoon to cover the bottom of the dish). Wait for the fat to warm up well (but does not start to smoke).
Then take the first slice of veal and rolle – on both sides – first in flour and then the egg. Finally, coat in breadcrumbs. Do it exactly to make a delicious coating. Transfer to the pan and quickly repeat with a second slice of meat. Fry until golden brown, but try not to translate the chops every now and then (perfectly, if you browse one side for 3-5 minutes and turn around to get golden).
Serve veal chops with potatoes, potato salad, favorite crispy salad or cucumber salad.
Source: NowowoPuje.pl, MasarniaPlatek.pl
