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!

Let me just remind you of famous traditional dishes with veal such as Blanquette de veau in France, Wiener schnitzel in Austria and Saltimbocca in Italy.

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.

Let’s remember our Wiener Schnitzel recipe…

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 😉