Croatian-style Braised Veal Cutlets with Rice

Ingredients

• 4 veal cutlets (about 200g each) (4 veal cutlets (about 7 oz each)) 4 veal cutlets (about 200g each) (4 veal cutlets (about 7 oz each))
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup beef broth (240ml) 1 cup beef broth (240ml)
• 1/2 cup red wine (120ml) 1/2 cup red wine (120ml)
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• 2 cups cooked rice (470ml) 2 cups cooked rice (470ml)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Season the veal cutlets with salt, pepper, and paprika on both sides.
2. 2.
   Heat the olive oil in a large skillet over medium-high heat.
3. 3.
   Sear the veal cutlets for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion, minced garlic, and sliced red bell pepper. Sauté until the vegetables are softened.
5. 5.
   Stir in the tomato paste, paprika, and dried thyme. Cook for another minute.
6. 6.
   Pour in the beef broth and red wine, scraping the bottom of the skillet to release any browned bits.
7. 7.
   Return the veal cutlets to the skillet and add the lemon zest. Bring the mixture to a simmer.
8. 8.
   Reduce the heat to low, cover the skillet, and let it simmer gently for about 1 hour or until the veal is tender.
9. 9.
   Remove the veal cutlets from the skillet and keep them warm.
10. 10.
    Increase the heat to medium-high and cook the sauce uncovered for a few minutes until it thickens slightly.
11. 11.
    Serve the veal cutlets over a bed of cooked rice, spooning the sauce over the top. Garnish with fresh parsley.

Treat your ingredients with care...

• Veal cutlets — Make sure to choose veal cutlets that are evenly thick to ensure even cooking. If you prefer a leaner option, trim any excess fat before cooking.
• Red wine — Opt for a dry red wine with medium body, such as Merlot or Cabernet Sauvignon, to enhance the flavors of the dish.
• Lemon zest — Use a microplane or fine grater to zest the lemon, being careful to avoid the bitter white pith.
• Rice — For fluffy rice, rinse it under cold water before cooking to remove excess starch. Use a ratio of 1 cup of rice to 2 cups of water and follow the package instructions for cooking time.

Tips & Tricks

• For an extra burst of flavor, marinate the veal cutlets in the seasoning mixture for 30 minutes before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the sauce during the last few minutes of cooking.
• Serve the dish with a side of steamed vegetables or a fresh salad to add a refreshing element to the meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to prevent drying out.
• Feel free to customize the dish by adding additional vegetables such as mushrooms or carrots for extra flavor and texture.

Serving advice

Serve the Dinstane teleće šnicle s rižom hot, with the veal cutlets placed on top of a generous portion of rice. Drizzle the flavorful sauce over the meat and rice, and garnish with fresh parsley for a pop of color. Accompany the dish with a side of steamed vegetables or a crisp green salad to complete the meal.

Presentation advice

To present this dish beautifully, arrange the veal cutlets on a large serving platter, placing them slightly overlapping. Spoon the sauce over the cutlets, allowing it to cascade down onto the rice. Sprinkle fresh parsley over the top for an elegant touch. Serve the rice in a separate bowl or mold it into a neat mound on individual plates.