Simple House Recipe: Veal Fillets With Parmesan
Beef provides important proteins and minerals. In addition, depending on the type of preparation, it also contains other vital substances and tastes excellent.
Due to its color, beef is one of the red meats and is very popular in gastronomy worldwide. It is characterized by a pleasant texture and can be easily digested if properly prepared. Today we have a simple, delicious house recipe for you: veal fillets with parmesan.
Discover how you can easily prepare this recipe to cook for your family or guests and benefit from all the advantages.
Properties of veal
Veal is the meat from calves aged 5 to 6 months, which is particularly tender and low in fat. Usually they are fed on forage and grain. The young flesh is pink in color. It contains important nutrients that have various health benefits for the organism.
Nevertheless, you shouldn’t overeat it, especially if you have certain illnesses. It is best to seek advice from your doctor about this.
Veal provides the following vital substances:
- It’s high in iron, potassium, phosphorus, and sodium.
- It also contains saturated fatty acids and should therefore only be consumed in moderation.
- But it also supplies vitamins of the B complex as well as vitamins E and K.
Properties of parmesan
Parmesan has a very intense taste and is one of the main ingredients of this recipe. This cheese tastes excellent in combination with veal. It is also rich in proteins, calcium, phosphorus, iron, linoleic acid and vitamins A and D.
Try this new recipe: The veal fillets with parmesan are delicious!
Veal fillets with parmesan
Have the veal fillets cut to your liking in the butcher’s shop or cut the meat yourself into thicker or thinner medallions.
ingredients
- 6 veal fillet medallions (800 g)
- 2 eggs
- 1 cup breadcrumbs (200 g)
- ¼ cup whole milk (62 ml)
- ¼ cup of olive oil (62 ml)
- 1 sprig of basil to decorate
- 1 cup of mozzarella (200 g)
- ½ cup parmesan (100 g)
- 4 pressed garlic cloves
- 1 cup of red wine (250 ml)
- 1 tablespoon of salt (15 g)
- Aluminum foil
- ½ tablespoon paprika powder (8 g)
- Household paper
- 1 tablespoon of powdered thyme (15 g)
Veal fillets with parmesan: preparation of the marinade
Every meat tastes better with a marinade, no matter how you prepare it: on the grill, in the pan or in the oven. Let the marinated meat sit in the refrigerator for a few hours. Finally, the cheese is gratinated in the oven for a few minutes.
- In an ovenproof casserole dish, add the red wine, pressed garlic, salt, pepper, and thyme.
- Then add the veal fillets and mix them well with the marinade so that the meat can absorb them well.
- Then cover the bowl and place in the refrigerator for at least two hours.
Preparation of the veal fillets
- Preheat the oven to 180-190ºC.
- Then whisk the eggs with the milk (add a little salt if desired). Put the breadcrumbs in a plate.
- Then you take the meat out of the fridge and turn each medallion in the milk-egg mixture and then in the breadcrumbs.
- Now heat the oil in a pan and bake the fillets in the hot oil for about 5 minutes until they are golden brown.
- Place the veal fillets on absorbent paper towels to remove some of the fat.
- Now you take the ovenproof casserole dish and put all the medallions neatly next to each other. Now sprinkle the meat with mozzarella and parmesan.
- Cover the pan with aluminum foil and put it in the oven.
- After around 10 minutes the cheese is gratinated and the veal fillets are ready.
- Serve them with pasta or salad and garnish with basil.
We wish you good appetite!
