Posts tagged 'kalb'

Zurich-style veal strips with veal kidneys and rösti
Ingredients for 4 people

For the veal strips:
500 g veal (veal kidneys)
200 g veal kidneys
2 onions
200g mushrooms
2-3 cloves of garlic
200 ml cream
100 ml white wine
2 tbsp butter
2 tbsp olive oil
100ml veal stock
Salt and pepper

For the rösti:
600 g waxy potatoes (floury)
2-3 tbsp butter for frying
Salt and pepper

Preparation

Preparation of the meat: Cut the veal into thin strips. Rinse the kidneys thoroughly under water, remove the fat and skin and cut into small pieces.
Peel the onions and garlic and chop finely.

Preparation of the veal strips: Heat 2 tbsp butter in a pan. First, briefly sauté the meat in portions in the pan until golden brown and sprinkle with flour. Then keep warm in the oven at around 60 degrees. Fry the onions and garlic, then add the mushrooms until they are translucent. Deglaze with white wine and top up with veal stock and let it reduce briefly. Add cream and stir everything well. Simmer for a few minutes over medium heat until the sauce thickens slightly. Finally, add the meat again and stir gently.

Preparation of the rösti: Cook the potatoes the day before, let them cool and peel them. On the day of preparation, coarsely grate the cold potatoes. Heat the butter in a cast iron pan and distribute the grated potatoes evenly in it. Season with salt and pepper. Fry the rösti over medium heat for around 10-15 minutes until golden brown and crispy. Then carefully turn it over (e.g. with a large plate) and fry the other side until golden brown.

Serving: Just before serving, top the veal strips with whipped cream and arrange on plates, and serve with Rösti.

Veal cutlet: A delicate dish

Veal cutlet is a tender and juicy piece of meat that is often served in fine dining. It comes from veal and has a milder, more delicate flavor than the meat of older animals. Veal cutlets are ideal for festive occasions or a special dinner because they not only taste good but are also visually appealing. Veal cutlets often come on the bone or boneless and have a thin layer of fat that provides additional flavor when roasted. They can be prepared in a variety of ways: fried, grilled or braised in the oven. Typical side dishes are fresh vegetables, potatoes or rice, often complemented by a fine sauce. The combination of the tender meat and the chosen side dishes ensures a harmonious taste experience.

Recipe for fried veal chops

Ingredients (serves 2)
2 veal chops (about 250-300g each)
2 tbsp olive oil
2 tbsp butter
2 garlic cloves, crushed
1 sprig of fresh rosemary
Salt and pepper to taste
Lemon juice (optional)
Fresh parsley to garnish

Preparation

Preparing the meat: Take the veal chops out of the fridge about 30 minutes before frying to allow them to reach room temperature.

This will ensure even cooking.

Pat the chops dry with kitchen paper and season generously with salt and pepper on both sides.

Frying: In a large frying pan, heat the olive oil over medium heat. Place the chops in the pan and fry for about 3-4 minutes on each side until they have a golden brown crust.

Flavoring: Add the butter, pressed garlic and rosemary to the pan. Tilt the pan slightly so that the butter runs over the chops. This adds extra flavor and prevents the meat from drying out.

Check cooking time: Fry the chops for about 8-10 minutes in total until they are done to your desired degree. For a tender result, the inside should be pink (core temperature around 60-65 °C).

Let it rest: Remove the chops from the pan and let them rest for about 5 minutes. This helps to keep the juices in the meat.

Serving: Serve the veal chops with a squeeze of fresh lemon juice on top, garnished with fresh parsley. Serve with roasted potatoes or a seasonal salad.