Parmesan-style Veal Fillet
In this article we offer you a recipe, with a high nutritional value, that you probably haven’t tasted yet: Parmesan-style veal fillet.
Veal or beef is one of the most used red meats in gastronomy all over the world, due to its texture and easy digestion.
Read on and follow the preparation of the Parmesan veal fillet, step by step.
Properties of veal
Veal is a type of meat produced by the animal that has not yet reached the year of life. It is characterized by a tender texture and a delicate flavor. In general, calves feed on grass and cereals and this gives the meat its characteristic pink color.
It is a food with a high content of nutrients, essential for the optimal functioning of our body. However, it should be consumed in moderation, especially when contraindicated by the doctor in relation to certain pathologies.
- It is rich in minerals such as iron, potassium, phosphorus and sodium.
- It contains saturated fat, therefore it is necessary to control its consumption.
- Provides vitamins B, E and K complex.
Properties of Parmesan
With the term “alla parmigiana”, we refer to the fact that the preparation involves the use of Parmesan cheese. Hence, one of the main ingredients of this recipe.
This cheese is the perfect ingredient to combine with veal fillet. It is rich in protein, calcium, phosphorus, iron, linoleic acid and vitamins A and D. Either way, we’re sure you won’t be disappointed with this innovative recipe – it’s a homemade dish that will add a new flavor to your menu.
Parmesan-style veal fillet
Veal is distinguished by its cut, such as loin, rump and fillet. You can buy a piece of sirloin and cut it yourself in order to obtain more or less thick slices depending on your taste, or you can buy them directly at the butcher’s.
Ingredients
- 6 beef fillets (800 g)
- 2 eggs
- 1 cup of breadcrumbs (200 g)
- ¼ cup of whole milk (62 ml)
- ¼ cup of olive oil (62 ml)
- 1 sprig of basil to decorate
- Mozzarella (200 g)
- ½ cup of Parmesan cheese (100 g)
- 4 crushed garlic cloves
- 1 glass of red wine (250 ml)
- 1 tablespoon of salt (15 g)
- Aluminium sheet
- 1/2 tablespoon of pepper (8 g)
- Blotting paper
- 1 tablespoon of thyme powder (15 g)
- Transparent film
Preparation of the marinade
To improve the flavor of cooking meat, whether it is grilled, fried or baked, it is recommended to leave it to marinate in the refrigerator for a few hours. You will also need to brown the cheese in the oven for a few minutes.
- First, take a baking sheet and pour the red wine into it.
- Then add the crushed garlic cloves, salt, pepper and thyme powder.
- Then add the beef fillets and turn them a couple of times, so that they absorb the mixture of wine and spices.
- Finally, cover with cling film and refrigerate for at least 2 hours before cooking.
Preparation of Parmesan veal fillet
- First, preheat the oven to 180 or 190 ° C, in order to have it hot and ready for cooking the fillet.
- Then, beat the eggs with the milk (you can add a little salt if you wish). Pour the breadcrumbs on a flat plate so that it is easier to bread the slices of meat.
- Then, remove the fillets from the refrigerator and dip each slice in the egg and milk mixture and then pass it in the breadcrumbs for the breading.
- Next, heat the olive oil in a pan and fry the fillets one by one for 5 minutes until golden brown.
- Remove from heat and place on absorbent paper to remove some excess oil.
- Now, use the same pan with the marinade and wet the paper with the sauce. Arrange them so that they all fit and sprinkle with the Parmesan and mozzarella.
- Cover with aluminum foil and place in the oven at the same preheating temperature for about 10 minutes.
- Finally, remove from the oven, let cool and serve with a side of vegetables or salad and decorate with basil.
