Epirotic-style Braised Veal Cutlets with Rice

Ingredients

In this Epirotic adaptation, the Croatian dish of dinstane teleće šnicle s rižom is transformed into a flavorful Epirotic delight. The original dish features veal cutlets braised with traditional Croatian spices and served with rice. In the Epirotic version, the veal cutlets are slow-cooked using Epirotic spices and cooking techniques, resulting in a distinct flavor profile. Additionally, the rice is prepared with Epirotic herbs and spices, adding a unique twist to the dish. We alse have the original recipe for Dinstane teleće šnicle s rižom, so you can check it out.

• 4 veal cutlets (500g / 1.1 lb) 4 veal cutlets (500g / 1.1 lb)
• 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 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Season the veal cutlets with salt and pepper on both sides.
3. 3.
   Sear the veal cutlets in the skillet until browned, then remove them from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
5. 5.
   Stir in the paprika, dried oregano, dried thyme, and bay leaf. Cook for another minute to release the flavors.
6. 6.
   Add the rice to the skillet and stir to coat it with the spices.
7. 7.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
8. 8.
   Return the veal cutlets to the skillet, nestling them into the rice. Cover and continue simmering for an additional 10 minutes, or until the veal is tender and cooked through.
9. 9.
   Remove the bay leaf before serving.
10. 10.
    Serve the braised veal cutlets with the aromatic rice medley.

Treat your ingredients with care...

• Veal cutlets — For the best results, choose veal cutlets that are tender and well-marbled. This will ensure a juicy and flavorful final dish.
• Long-grain rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• To enhance the flavors, marinate the veal cutlets in a mixture of olive oil, garlic, and Epirotic herbs for a few hours before cooking.
• For a touch of freshness, garnish the dish with chopped parsley or dill before serving.
• If you prefer a spicier kick, add a pinch of crushed red pepper flakes to the rice medley.

Serving advice

Serve the braised veal cutlets with Epirotic rice as a main course. Accompany it with a fresh salad or steamed vegetables for a well-rounded meal.

Presentation advice

Arrange the veal cutlets on a bed of the aromatic rice, allowing the flavors to meld together. Garnish with a sprig of fresh herbs for an elegant touch.