Pickled Veal Steak
by Editorial Staff
Marinate the veal with onions and soy sauce in advance, so that the marinated veal steak turns out soft when frying. Marinade will serve as a spicy addition to the side dish.
Cook: 1 day
Servings: 2
Ingredients
- Veal (pulp) – 300 g (2-3 chops)
- Small onions – 1 pc.
- Soy sauce – 1 tbsp
- Mayonnaise – 120 g
- Egg – 1 pc.
- Ground pepper – a couple of pinches (to taste)
Directions
- Preparing the ingredients for the marinated veal steak.
- After rinsing the meat, place a piece of veal as a chop on a cutting board, cover with a thick plastic bag and beat moderately on both sides. (The bag does not allow the juice from the meat to splatter when beating. And you don’t even have to wash the hammer.
- Pepper each chop just a little bit on one side. Salt is optional due to its presence in soy sauce and mayonnaise.
- Cut the peeled onion into rings.
- Pour the onion rings into a bowl, pour the soy sauce there, put the mayonnaise.
- After mixing the food in a bowl, the marinade is ready. Dip pieces of veal in it from all sides, leave them in the marinade. Cover the bowl and refrigerate for 12-24 hours.
- Beat the egg lightly the next day.
- Pour the marinated egg to the veal, mix.
- Put the pieces of veal in a well-heated frying pan, trying to leave the marinade in a bowl. You can do without oil, since meat has enough juice, and mayonnaise has enough fat. Fry the marinated veal steak over high heat for 10 minutes on each side, without covering the pan with a lid.
- We wash the pan, put it on a moderate heat, put the steaks on the bottom.
- Pour the marinade with onions on top and, under the closed lid, bring the veal steaks until tender, for another 10 minutes.
- We serve marinated veal steak traditionally – with potatoes, vegetables, herbs.
Enjoy your meal!
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