Veal cutlets are, as you might have noticed, a Greek Goes Keto favourite delicacy. This type of meat has been appreciated since ancient times in European gastronomic culture. As the gourmet oriented people know, veal is beloved in the cuisines of almost all European countries!
However, Americans simply don’t eat much of it! Some data says they eat about one-third of a pound per capita. I was wondering what is the reason many people avoid eating this delicious, velvet texture meat in America?
Short Internet research gave me the answer. It was the 1980’s campaign poster against animal cruelty. Fortunately, now, new methods, small farms and thoughtful chefs are working to change the things and bring the nutritious and easy-to-digest meat back on the tables.
Veal farmers are old-fashioned
Veal calves lead a much more quality life than those that are raised for beef. Both in Europe and the USA, veal calves are raised on small family-owned farms! The majority of these farms have less than 200 animals. Grass-fed calves keep native grasses in check and they fertilise the land the way it has been fertilised for ages.
Althoug we prefere goat and sheep’s butter, we have to point out something!
If there were no veal farms, there wouldn’t be butter! Veal is the biproduct of dairy industry!
Unlike calves raised for beef, those raised for veal are not castrated, their tails are not docked, nor are their horns removed. It’s illegal to use growth hormones on them, and antibiotics are used only if an animal gets sick.
Healthy source of vital nutrients
Fat used from this type of meat, to render tallow, is richer in Omega-3 due to the calf being grass-fed and as it is young, there are fewer chances of developing toxins in the fat tissue!
Interestingly, to cook this meat, you need far less time, energy, electricity and spices. It’s just so tasty on its own, that you can prepare a delicious meal with only salt and some good fat. Of course, adding spices brings up the gourmet experience but also helps digestion. Veal bones, unline beef, need far less cooking time to produce a great bone broth!
A small comparison of nutrients between beef and veal
Veal is an excellent source of B-vitamins which are crucial for our energy systems and a healthy metabolism. Among other vitamins and minerals that are similar in content when compared to beef, Veal gives us 0.3 mg of riboflavin while beef offers 0.2 mg. A cutlet of veal will give you approximately 9 mg of niacin while the same 3-ounce piece (85 g) of beef has only 3.1 mg. Beef will, naturally, give you more iron, but sodium and potassium are better balanced in veal. This is why it tastes so delicious, mild and soft.
Now, of course you eat your fatty beef as a Ketonian, but including more veal will give you both good nutrition and flavour!
Combining veal cutlets with mushrooms, a favourite thing of many chefs
Veal cutlets and mushrooms just love each other. They are both mild but distinctive in taste and texture. For a quick gourmet experience, Ketonians could combine veal cutlets and mushrooms and cook them in the oven. However, this deep pan technique will make anyone into a real gourmet oriented veal chef. You just have to give it a try! Anyone who will join you for this meal will love you for it!
But, is this really Keto? -You might ask…
Well, if I say it’s 100% Keto, I wouldn’t be far from the truth! Check out the butter and tallow combination and nutrition label! I would say, prepare yourself for an explosion of energy, flavour and that special feeling after a successfully prepared meal!
So, shall we just start, I know many of you will just scroll down to the recipe 😉
Veal cutlets with Champignon mushroomsCourse: Main courseCuisine: Keto EuropeanDifficulty: Medium
1 tbsp butter (we used goat butter)
4-6 veal cutlets (each around 80g -3 oz)
1 tbsp tallow (we use veal tallow)
200 g (7 oz) Champignon mushrooms (fresh or pickled)
4 large yolks
1 tbsp Dijon mustard
1 tsp red smoked paprika powder
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried parsley (or freshly chopped)
1/2 tsp red/white/black pepper freshly ground
3 tbsp apple cider vinegar
1 Ceylon cinnamon powder
- In a deep frying pan, melt the tallow and butter on medium temperature. Add veal cutlets and fry them from each side for 2 minutes. Cover the pan and cook for another 7 minutes.
- Remove the cutlets from the pan and add the mushrooms, Fry them for apout 3 minutes and then add just a little water. Cover and let them cook. When the liquid evaporates, return the cutlets in the pan and arrange the mushrums around them. Add 3 tbsp apple cider vinegar and some water and cover again. Now add all the spices.
- Whisk the yolks with Dijon mustard and pour over the cutlets. Turn the stove off, and gently mix with a wooden spoon so that the sily sauce is created.
- Serve with freshly chopped or dried parsley or any other herb of your choice! Ideally, a portion would be 3 cuttlets and 100g mushrooms.
- You can use any mushrooms of your choice but adjust the cooking time accordingly.
- Naturally, you can add a small salad to this dish. In Europe, we love eating pickled red horn peppers, or pickled mini cucumbers with such a dish.