Breaded veal
Crunchy and golden breaded slices, perfect recipe thanks to small and simple tricks to follow. The Meat cutlet, accompanied by a fresh green salad, always pleases everyone. A second course of meat covered with a crunchy breading that encloses a slice of soft and moist meat. This type of preparation allows us to make even the slices of less valuable cuts very palatable. The crispy and golden breaded slices are ready in a short time, you can prepare them in advance and enjoy them cold between two slices of bread or heat them in the oven. Let's see together how to proceed.
The breaded veal slices are a classic second course, a recipe that has always been prepared in every home: flour, egg and breadcrumbs and then off it is fried ... And is there anything better than a slice of fried veal? But from time to time I lighten and for cooking my breaded veal slices this time I chose the air fryer: little oil and an equally tasty result. Of course it's not quite like the traditional slice but that's okay... In a few minutes the breaded veal slices are cooked, golden and crispy outside but very soft inside!
Ingredients
500 g Veal slices (for cutlets)2 EggsFine saltBreadcrumbsfrying oil
Preparation
Detailed procedure for the recipe of crispy and golden breaded slices: In a large dish, break the eggs and beat them with a fork for a few minutes. Add breadcrumbs to a tray. On the cutting board, spread the slices, remove any nerves and make small cuts with scissors, which will prevent the slices from curling during cooking. Evenly immerse the slices in the egg, place them one on top of the other and let it rest for about 30 minutes, taking care to turn them from time to time. Bring plenty of oil to the right temperature. Pass the slices of meat in the breadcrumbs by pressing a little to better make it adhere. Drain the breadcrumbs in excess and cook the slices breaded on both sides in hot oil. When they are well cooked and golden, remove them from the oil and place them on kitchen paper. Serve the golden and crispy breaded slices hot. They are also good cold and for this reason they are ideal to put in the sandwich. They can be frozen. Tricks to follow for perfect breaded slices: make small cuts so as not to curl the slicelet the slices rest immersed in the egg right oil temperature prefer cuts of tender and with little fat.
NotesOf course, if you do not have an air fryer you can fry the veal slices breaded in hot peanut oil or bake them in the oven at 180 ° C for about fifteen minutes.
Crunchy and golden breaded slices, perfect recipe thanks to small and simple tricks to follow. The Meat cutlet, accompanied by a fresh green salad, always pleases everyone. A second course of meat covered with a crunchy breading that encloses a slice of soft and moist meat. This type of preparation allows us to make even the slices of less valuable cuts very palatable. The crispy and golden breaded slices are ready in a short time, you can prepare them in advance and enjoy them cold between two slices of bread or heat them in the oven. Let's see together how to proceed.
The breaded veal slices are a classic second course, a recipe that has always been prepared in every home: flour, egg and breadcrumbs and then off it is fried ... And is there anything better than a slice of fried veal? But from time to time I lighten and for cooking my breaded veal slices this time I chose the air fryer: little oil and an equally tasty result. Of course it's not quite like the traditional slice but that's okay... In a few minutes the breaded veal slices are cooked, golden and crispy outside but very soft inside!
Ingredients
500 g Veal slices (for cutlets)
2 Eggs
Fine salt
Breadcrumbs
frying oil
Preparation
Detailed procedure for the recipe of crispy and golden breaded slices: In a large dish, break the eggs and beat them with a fork for a few minutes. Add breadcrumbs to a tray. On the cutting board, spread the slices, remove any nerves and make small cuts with scissors, which will prevent the slices from curling during cooking. Evenly immerse the slices in the egg, place them one on top of the other and let it rest for about 30 minutes, taking care to turn them from time to time. Bring plenty of oil to the right temperature. Pass the slices of meat in the breadcrumbs by pressing a little to better make it adhere. Drain the breadcrumbs in excess and cook the slices breaded on both sides in hot oil. When they are well cooked and golden, remove them from the oil and place them on kitchen paper. Serve the golden and crispy breaded slices hot. They are also good cold and for this reason they are ideal to put in the sandwich. They can be frozen. Tricks to follow for perfect breaded slices: make small cuts so as not to curl the slice
let the slices rest immersed in the egg right oil temperature prefer cuts of tender and with little fat.
Notes
Of course, if you do not have an air fryer you can fry the veal slices breaded in hot peanut oil or bake them in the oven at 180 ° C for about fifteen minutes.
No comments:
Post a Comment