Beef with Broccoli

The secret to this popular restaurant dish is to marinate the beef in a bit of oil !

Ingredients:

3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch (corn flour)
2 Tbsp water

1 1/2 Tbsp (20 mL) oil

1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)

Directions:

Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot.

Variations
*Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).

Source: " Real & Healthy Chinese Cooking" - Nicholas Zhou's cookbook with 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research, it has helped 12,800 people worldwide improve their health.

Meatballs in pipkins

This is a tasty, easy and fast recipe.

Ingredients:

Minced meat – mixture
Potatoes
Onion
Peas (tin)
Yellow cheese
Margarine
A cup of tomato juice
Salt, water

Method:

Make small meatballs and arrange in pipkins with peas, chopped potatoes, onion and margarine. Add tomato juice, water and salt. Bake at 200 degrees C, before removing from heat top with finely grated yellow cheese.
You can make a delicious meal with these common ingredients.

Bon appetit!

Rouladini with Minced Meat

I offer you a delicious appetizer for wine and beer lovers.

Ingredients:

0.6 kg minced meat
2 carrots
5-6 stalks of green onion
2-3 cloves garlic
5-6 big fresh mushrooms ( 10 smaller ones)
1 egg
2-3 tbsp tomato puree
70-80 gr. grated yellow cheese
1 tbsp Picantina
Savory
Black pepper
Mixed herbs

Method:

Stir-fry finely chopped onion, garlic and carrots and add finely chopped mushrooms. Sprinkle with Picantina, pour some water and sauté. Season the minced meat with mixed herbs, black pepper and savory. Stir in an egg, tomato puree and grated yellow cheese. Mix well and make rouladini. Put in the middle some stuffing. Cover with sauce, the rest of the stuffing and bake. Before removing from heat, sprinkle with breadcrumbs and bake for 2-3 min. Serve with fried potatoes.

Bon appetit!

Zhuccini Balls with Yellow Cheese

This is my favourite dish.


Ingredients:

1 ½ kg zhuccini
15 gr yeast
1-2 tomatoes
100 gr.
250 gr
2 eggs
Fennel

Method:

Clean the zhuccini, wash, shred and sprinkle with salt.
Add tomato cubes, grated yellow cheese, flour, eggs, crumbled yeast and finely chopped fennel. Knead soft dough and leave it rise for 1-2 hours. Take spoonfuls of dough and fry in heated oil. Serve with yoghurt with garlic.
Zhuccini balls go with beer and wine!

Bon appetit!

Haidushki-Style Lamb

Ingredients:

1 kg lamb chopped into pieces
2 jars of vine leaves (homemade)
Salt
Black pepper
Savory
Basil
Marjoram
Mint
Paprika
Water and wine
Some rounds of onion

Method:

Arrange vine leaves (the rough side is on the outside to preserve the flavour) in a baking dish or earthenware pot. Spread meat seasoned with spices and onion. Cover with vine leaves ( the rough side turned to the meat). Wrap tightly. Smooth the leaves with some oil to avoid burning. Pour in wine and 1 ½ cup of water. Do not add ingredients like cream or mayonnaise in order to preserve the unique taste. Bake in the oven for 1 ½ hours at 250 degrees C. Then at 210 degrees.

Bon appetit!

Universal Shepherd’s Tripe Appetizer

Clean veal tripe with vinegar and baking soda. Bring to the boil and pour out the water. Cut into two or four parts and boil again until it is cooked. Remove from heat and cut into 2-cm pieces. Salt to taste. Melt half a stick of butter in a deep pan. When it is heated, stir-fry pieces of tripe for 10 min. Sprinkle with black pepper and basil. Serve hot or cold according to the drinks.

This is an ideal appetizer for any occasion. Enjoy it!

Lukovina (Onion Meal)

It is a recipe for those who want to live to a hundred.

Ingredients:

A medium-sized onion
Water
1 tbsp sugar
Vinegar
Dry bread

Method:

Pour water in a bowl and add finely cut onion and sugar. Stir in vinegar to taste. Add morsels of dry bread.
It is especially useful in the hot summer days. If eaten regularly, it diminishes cholesterol.

Enjoy your meal!

Stuffed Peppers a la Hartsoi ( Raki)

Ingredients:

20 big peppers
½ cup of rice
½ cup of groats
1 leek
2 cups of sauerkraut juice
4-5 pickled cabbage leaves

Method:

Cut the leek into small pieces and stir-fry until it gets tender. Add rice, groats and finely chopped cabbage leaves. Pour in a cup of sauerkraut juice and 2 cups of water. When the rice and groats are almost cooked, remove from heat.
Seed and wash the peppers with hot water. Put in boiling water for 2-3 min., drain and stuff with the mixture. Arrange the stuffed peppers in a pot and pour in the rest of the sauerkraut and a cup of water. Boil for 20 min. You can make cabbage sarmi with the same mixture.

Bon appetite !

Curious Facts:

According to prof. Ivan Koev the Hartsoi are descendants of the Slavs who inhabited the banks of the Middle Dnieper and the region. The name includes the root ‘hir’, which means ‘a field’ in the Chuvash language and the Prabulgarian and Turki word ‘soy’ meaning ‘descent, origin’. According to prof. Koev the word ‘hartsoi’ has the same meaning as the Slavic word ‘meadows’ and means ‘people of the field’.

Lasagna

A traditional Italian dish !

Method:

The lasagna pasta is cooked according to the instruction on the package. Put the pastry in boiling water for a minute or so. I put 3 sheets of pastry in the pot so that they won’t stick. Remove them, wash with cold water and arrange one over the other.
Stuffing:
Stir-fry onion, garlic and finely chopped ham (fillet). Add 0,5 kg minced meat( a mixture of equal parts of veal and pork). Stir-fry and add gradually some tomato juice so that the mixture won’t get lumpy. Add some mashed tomatoes (tomato puree) and spices – marjoram, parsley and salt. Spoon some tomato juice or stuffing on the bottom of the baking dish. Put a layer of pastry and spread stuffing over it. Arrange 2-3 rounds of smoked cheese, some stuffing and grated yellow cheese on top of the layer. Repeat layering several times. Top the dish with a sheet of pastry. Cover with foil and bake in a preheated oven at 200-220 degrees C for 25 min. Put away the foil, sprinkle with grated yellow cheese and put back into the oven for the cheese to soften.
The stuffing shouldn’t be too thick so that the pastry could absorb some liquid.

Enjoy your meal!

Curious Facts:
The first dish called lasagna first appeared in the region of Emilia-Romania but later became popular not only in Italy but all over the world.

Meatless Monastery Soup

Ingredients - 4 servings:

A stalk of leek
2 medium-sized carrots
2 peppers fresh or tinned
4 potatoes
2 tbsp rice or vermicelli
½ tea cup of chopped walnuts
5-6 peeled and chopped olives
1 cup of sauerkraut juice
Parsley
Black pepper
Sunflower oil

Method:

Cut the carrots, potatoes, leek and peppers. Boil in preheated water. Add sauerkraut juice – 1 cup of juice to 4 servings. Stir in rice (vermicelli) and oil. When the vegetables get tender, add olives and walnuts. Sprinkle lavishly with parsley and black pepper to taste. Serve with a toast or pita bread.

Enjoy your meal! This soup is rich in vitamins and minerals.

Pancake with Mushrooms

Ingredients:

½ kg. fresh mushrooms
2 tbsp flour
4-5 tbsp butter
Salt
Black pepper
1 ½ milk
Parsley
Fresh onion
Yellow cheese
2 eggs
5-6 pancakes

Method:

Boil the mushrooms and cut into fine pieces. Make a brown sauce with flour and butter. Add mushrooms and onion. Sprinkle with salt and black pepper. Stir-fry and pour ½ cup of milk and some mushroom broth. Make thick puree. Sprinkle with finely chopped parsley. Make pancake dough and fry pancakes. Arrange in a small baking tin and spoon mushroom puree between the pancakes and grate some yellow cheese. Put some bits of butter. Top with grated yellow cheese. Pour with a cup of milk with 2 beaten eggs. Prick the pancakes with a fork and bake until they turn golden.

Enjoy your meal!

Pork Bits and Potatoes in Pipkins

A little while ago my wife surprised me with this tasty dish for dinner. Washed down with a cup of white wine this is a good end to the exhausting working day.

Ingredients for 4 servings:

4 potatoes
0,5 kg pork
4 gherkins
4 carrots
0,2 kg yellow cheese
Margarine
4 tbsp corn flour
Salt

Method:

Cut the potatoes and put some into each pipkin. Repeat with the chopped meat. Add 20 gr margarine and 40 ml water. Bake at 200 degrees C. Chop the gherkins and carrots finely. Add them to the half baked dish. Before you take the pipkins out of the oven, add a spoonful of corn flour to each one. Serve sprinkled with grated yellow cheese. Keep the pipkins covered so that the yellow cheese can soften.

Bon appetit!

Stewed Pork Steaks with Carrots and Garlic

These flavory steaks are favourite dish in the cold weather!

Ingredients:

0,8 kg pork steaks
2-3 carrots sliced
Garlic sliced
Bay leaves
½ cup of white wine
1 tbsp tomato puree /optional/
Oil
Salt
Black pepper

Method:

Sprinkle the steaks with salt and black pepper. Arrange them in a baking tin in two layers. Put carrots, garlic and bay leaves/ the amount depends on your taste/ between the layers. Sprinkle oil on the steaks. Pour in wine and tomato puree with some water. Cover the tin with foil and bake until the meat and vegetables get tender. The dish can be cooked in a covered pan too.

Enjoy your meal!

Homemade Pork/Chicken/ Stew

This is a stew that can’t be handled by every stomach!

Method:

Cut the meat into pieces and fry in oil until it browns slightly. Add 1 big onion and 1 red pepper. When they soften, stir in a chopped tomato and a tablespoonful of paprika. Pour in some water. Leave it to simmer over low heat until the meat gets tender. Combine 1-2 tablespoonfuls of flour and some water. Add the mixture to the stew and allow it to simmer over low heat for 10-15 min. Season with parsley and black pepper.

Bon Appetit!

Fish soup

Catch 2-3 fish, clean them and leave your wife cook them while you go on fishing.


Ingredients:

Freshwater fish (3-4 medium-sized fish)
medium-sized onion finely chopped
3-4 tbsp rice
1 carrot finely chopped
1-2 tomatoes chopped/ 2-3 tbsp lyutenitsa, tomato puree or ketchup/
Salt
Parsley
Cow-parsnip
Black pepper
Paprika

Method:

Put the fish in boiling salty water. When it is cooked, take it out and remove the bones carefully. Add the onion, carrot and rice to the broth. Pour in some oil. When the vegetables soften, stir in tomatoes / some lyutenitsa mixed with water/, pieces of fish, finely chopped parsley and cow-parsnip, paprika and black pepper.

Bon appetit!

Samofuk

I offer you a traditional recipe.

Ingredients:

A bulb of garlic
Salt
1 tbsp sunflower seed oil
some finely chopped spinach leaves
some walnuts chopped

Method:

Peel the cloves of garlic and crush them in a mortar. Mix the ingredients and add some water. The spinach is raw. Spread the mixture on a slice of brown bread.

Enjoy your meal!

Meatless Rice Balls

Ingredients:

0,5 kg rice
1 carrot
Black pepper powdered
Fennel
Salt
sunflower seed oil
Breadcrumbs

Method:

Cook the rice over low heat in the usual way. Strain and crush with a bean masher. Stir in the finely chopped carrots, fennel, black pepper and salt to taste. Make balls and coat them in flour or breadcrumbs. Fry in strongly heated oil until they brown slightly. Take them out and place them on a sheet of paper. Serve with a sauce made with tomatoes and garlic or with yoghurt salad.

Bon appetitе!

Beet Salad

I offer you a fresh and light salad!

Ingredients:
0,5 kg beet
2 medium-sized potatoes
2 big carrots
0,1 kg peas
Half medium-sized cabbage
Sunflower seed oil
Salt
Vinegar

Method:

Cook the beet. Allow it to simmer for 15 min. It shouldn’t get very soft. Remove it from heat and pour it with cold water to peel easier. Boil the potatoes and peel them. Boil the carrots until they get a little soft. Peas should be boiled too. Cut the cabbage into fine pieces and crush them with some salt. Combine cabbage with finely chopped beet, potatoes, carrots and peas. Mix well, add salt to taste, vinegar (lemon juice) and oil. To achieve the unique taste of the salad do not add any mayonnaise as it unifies the taste of salads.
The salad is rich in vitamins and suitable for all seasons.

Bon Appetite!

Potato pie ‘New Year’

Ingredients:

1, 5 kg potatoes
Gherkins finely chopped
Peas
Ham finely chopped
Corn
Margarine 0.30 gr.

Method:

Boil, peel and crush the potatoes with margarine to get hard potato mash. Combine with some of the gherkins, peas, corn and ham. Mix well and spoon in an appropriate dish forming a pie. Spread mayonnaise on top and garnish with the rest of the ingredients. Sprinkle with salt to taste.

Good appetite!

Baked Rabbit on Embers

I offer you a real masterpiece of culinary art!

Ingredients:

1 rabbit slightly boiled
clear soup
Rice
Carrots and mushrooms roughly chopped
Small onions
Garlic
Tomatoes peeled and finely chopped
Spices: sunflower seed oil, paprika, black pepper, bay leaves, parsley

Method:

Make a fire to get embers and hot ashes. Take a big baking tin and put in the rice, carrots and mushrooms. Add cloves of garlic and some onions. Both should be unpeeled (leave the last brown peel of the onion). This will add distinctive flavour to the dish. The garlic tastes sweet and makes the dish delicious. The rabbit is slightly boiled in some salty water seasoned with bay leaves and black pepper. You can cut the rabbit into pieces if you like. If you have more time and patience, bake the game without boiling it. Put the rabbit into the baking tin and pour in the clear soup the rabbit was boiled in, keeping the ratio of rice to water 1:5. Add tomatoes and season with salt, black pepper, parsley, paprika and bay leaves. Stir well and wrap the tin in foil. Set in the hot ashes to bake. Keep over low heat (if it is high, the dish will burn sideways). Remove from heat after 2 hours. If raw meat is used, baking takes 3 hours!
The dish can be cooked in an earthenware pot at home.
This is a special treat to wash down with sparkling wine or beer at an open-air party with friends.

Enjoy your meal!

Thracian Trahana

I offer you the traditional and delicious dish that my grandmother made me a regular for breakfast when I was a kid!

Ingredients:

1 l. water
2 kg peppers seeded and chopped
A package of yeast
Flour
Salt

To make the dough :

Boil the peppers and crush them. Mix the yeast with some lukewarm water, salt, a pinch of sugar and some flour. Stir in the peppers and gradually add flour. Knead the dough and leave to rise for 3 days. Make small dough pieces and let them dry in the sun. When they dry up, break them into smaller pieces and let them dry again. Reduce them to powder and sift the powder. Store in cotton bags. The trahana is usually prepared in the summer and is a wonderful meal in the cold winter days.

To make a trahana dish :
Mix a handful of trahana powder with 2 cups of water and leave to rest for night so that it can dissolve better. In the morning add some water to the mixture and bring it to the boil. Stir while boiling so that you get a homogeneous and slightly thickened mixture. Pour into bowls and serve with bread morsels, cheese and butter. You can eat it without bread. It is especially delicious when served with pieces of leek cut in half lengthwise.
See the recipe for Macedonian trahana!

Enjoy your meal!

Pumpkin Pie (Tikvenik)

Ingredients:

1 pumpkin – 2 kg, peeled and seeded
1 coffee cup of walnuts roughly chopped
1 package phyllo pastry
250 gr. sugar
100 gr. powdered sugar
1 coffee cup of sunflower seed oil

Method:

Grate the pumpkin and sauté it with some water and oil at low heat stirring it from time to time. When it softens and changes its colour, add the sugar and stir again. Remove it from the pan and let it cool down for 10 min. Take two sheets of phyllo pastry, spoon some of the pumpkin mixture over the top one, sprinkle with some walnuts and roll. Lay the roll in a greased baking tin. Repeat with the rest of the pastry. Sprinkle the rolls with oil and pour one or two tablespoons of hot water between them. Bake at 200 degrees C above and below. When it browns well, take it out, spray with some cold water and wrap the tin with a cloth. Allow to cool down and serve sprinkled with powdered sugar.

Bon appetit!

Chicken Fillet with Rice

A tender chicken fillet to your table!

Ingredients - 4 servings:

4 chicken fillets from the breast
1 coffee cup of rice
1 small cabbage finely chopped
2 carrots cut into pieces 2 cm long
1 fresh pepper cut into pieces 2 cm long
Soya sauce
Curry ground
Marjoram
Basil
Salt
Black pepper ground
Sunflower seed oil

Method:

Sprinkle the chicken fillets with a tablespoon of soya sauce and leave to rest for 1 ½ hour. Preheat some oil and stir-fry the rice while adding a coffee cup of hot water. Keep over low heat. Saute the cabbage, carrots and pepper in some oil and water.
When the vegetables soften, stir them in the rice and pour 2 cups of hot water. Season with curry, black pepper and salt. Turn off the heat and keep covered till cooked. If necessary, pour in a cup of warm water. Make some slight cuts on the chicken fillets to fry better. Preheat oil in a deep pan, put the fillets in and turn them over from time to time to brown both sides. Keep the dish covered until stewed. Remove the fillets from the pan and sprinkle with marjoram and basil. Combine the oil from the pan with some warm water and pour some of the sauce over the fillets. Cover again so that they can absorb the sauce and the dish is ready to serve.

Bon appetit!

Macedonian Trahana

Ingredients:

1 l milk of cow or sheep
2 kg flour
1 tsp salt

Method:

To make the dough :

Bring the milk to the boil and allow it to cool down. Combine a package of flour with the salt and put it into a baking tin. Make a hollow in the middle and pour in the milk. Knead until you get medium-soft dough. Make small dough balls and place them on clean sheets. Old women have used clean cotton sheets. Cover them with cheese-cloth. Leave in the sun to dry. When they begin to dry up, break them into smaller pieces and let them dry again. When they have dried up, reduce them to powder and sift. Allow the powder to dry in the sun. The whole process takes from 3 to 5 days depending on the intensity of sunlight. Put the trahana into cotton bags or jars where it can have long shelf life.

To prepare trahana meal :

Bring a litre of hot water to the boil and stir in 6 tablespoons of trahana powder. Stir till the mixture thickens. Serve garnished with cheese, bread morsels and butter.

Enjoy your meal!

Katmi on a sac (griddle, crepe-maker)

Ingredients:
1 l milk
0,5 kg flour
3 eggs
A pinch of salt
A pinch of sugar
butter

Method:

Mix yeast as big as a matchbox with some warm water. Stir in salt and sugar. Mix well and leave to rise. Whisk two eggs and pour into the milk. Stir in the yeast. Gradually stir in the flour until the mixture gets as thick as boza. Allow it to rise, i.e. bubbles should appear on the surface. Preheat the sac. Coat it with raw yolk. Pour in a big spoonful of the mixture. Turn over to bake well. Spread butter on top and serve filled with cheese or jam.

Enjoy your meal!

Yufka

Ingredients:

1 l. milk
10 eggs
2,5 kg. flour
1 tsp. salt

Method:

To make the pasta boil the milk and let it cool down. Whisk the eggs and pour them into the milk while stirring. Combine a package of flour with the salt and put into a baking tin. Make a hollow in the middle of the flour and pour in the milk. Knead the dough adding the rest of the flour. Knead well until it turns into a medium-soft dough. Make dough balls and roll them out into not very thin sheets. Place the sheets in the sun to dry. Break the sheets into pieces and put them into a baking tin. Bake at 180 degrees C until the pasta gets golden. After that put the pasta into a cotton bag or a jar. It can have a long shelf life.
To prepare a yufka dish bring a litre of water to the boil. Add 4-5 tablespoons of yufka pasta into the water and let it boil until it softens and thickens. If you wish, you can make a brown sauce. Heat some oil or butter, add bread cubes and stir-fry. Before removing them from the pan, sprinkle with a pinch of paprika. Pour the mixture over the yufka dish. Serve garnished with some cheese.

Enjoy your meal!

Roll Stefanie

And now a classic dish!

Ingredients:

½ kg. minced meat – mixture
4 hard-boiled eggs
1 pickled carrot chopped
2 gherkins chopped
½ cup sunflower seed oil
½ coffee cup of peas (a tin)

Method:

Spread half of the minced meat into a long baking tin. Place the eggs (in a row), gherkins, carrot and peas on the minced meat and top with the rest of the minced meat. Make a roll. Pour oil and ½ cup of water over it. You can put some potatoes cut into pieces beside the roll as garnish. Bake at medium heat for 30 min.

Bon appetit!

Apple pie

A delicious pie to go with the morning coffee!

Ingredients:

3-4 apples grated
2 coffee cups of sugar
3 cups of flour
1 cup walnuts chopped or ground
½ cup of sunflower seed oil
baking soda
1 package of baking powder
cinnamon

Method:

Mix apples with the sugar and a pinch of baking soda. Put in the fridge for 1 hour. Add the flour, baking powder, walnuts, cinnamon and oil. Mix well and bake in a greased and sprinkled with flour baking tin. Sprinkle with powdered sugar.

Bon appetit!

Country-style Chicken Casserole

I offer you a very tasty dish!

Ingredients:

1 chicken
500 gr. potatoes
200 gr. mushrooms
2-3 onions (small)
1-2 cloves garlic
2 carrots
2 sticks of celery
2-3 tbsp. of sunflower seed oil
1 coffee cup of tomato puree
1 tbsp of flour
Black pepper
Salt

Method:

Chop the chicken into pieces and season them. Cut the potatoes and carrots into large pieces. Do not chop the onion. Lay potatoes in an earthen casserole dish, put a layer of meat, carrots, onion and garlic and top with potatoes and mushrooms. Pour tomato puree diluted with some water. Season with spices and bake in the oven for 2 hours at 200 degrees C. Keep an eye on the dish and pour water if necessary. Dilute flour with water and if the dish is thin, add it when it is ready.

Bon appetit!

Tas Kebab

Today I want to present a classic recipe - tas kebab !

Ingredients:

0,6 kg veal
50 ml sunflower seed oil
5 onions chopped ( you can use 2 onions, I prefer it with more)
2-3 carrots chopped
1 coffee cup tomato puree;
1 coffee cup white or red wine
1 tbsp flour
½ tsp black pepper
1 tsp paprika
1-2 allspice
Parsley
Salt
2 bay leaves

Method:

Chop the meat into cubes and gently fry in the oil. Remove the meat from the pan and add the onions and carrots to the pan the meat was cooked in and cook long enough for them to soften. When the onions are ready, stir in the tomato puree. When it has reduced by half, stir in the meat and season with paprika, black pepper, allspice, salt and bay leaves. Add ½ coffee cup of hot water. Leave the covered dish simmer over low heat till the meat gets tender. When it is almost ready, add ½ coffee cup of white or red wine. Leave it covered . 5-10 min. before it is cooked, stir in flour diluted in warm water and leave it simmer until it thickens. When ready, garnish with chopped parsley and serve with boiled rice or potato mash.

Curious facts:

Veal has been popular in European cuisines since time immemorial. It is often found in the form of cutlets as the Italian cotoletta or the famous Austrian dish Wiener schnitzel. As veal contains less fats than most of the other types of meat, when cooking it attention should be paid not to make it too hard or dry.