Kalbskotelett (Veal Cutlet)

Kalbskotelett (Veal Cutlet)


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About this recipe: This is a delicious, regional dish from the area of Germany that borders Belgium. I'm German and it's one of my family's favourites. Serve with fresh baguette and a salad with vinaigrette.


Serves: 4 

  • 2 tablespoons clarified butter
  • 4 (100g) veal cutlets, patted dry
  • salt and pepper, to taste
  • 2 tablespoons clarified butter
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 10 juniper berries, finely crushed
  • 50g diced ham
  • 120g dried breadcrumbs
  • 3 sprigs fresh basil, coarsely chopped
  • 2 tablespoons chopped fresh parsley
  • 500ml beef stock
  • 250ml dry white wine such as Riesling
  • 4 teaspoons lemon juice

Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

  1. Preheat oven to 180 C / Gas 4.
  2. Heat a heavy frying pan over high heat until hot. Melt 2 tablespoons of clarified butter to coat. Sear the cutlets on both sides until golden brown, but not completely cooked. Remove, and season to taste with salt and pepper. Place into a baking dish, and set aside.
  3. Melt another 2 tablespoons of clarified butter in the frying pan over medium heat. Stir in the finely chopped onion and carrot. Cook, stirring occasionally until softened; about 5 minutes. Place into a bowl, and stir in the crushed juniper berries and diced ham. Fold in the breadcrumbs, basil and parsley; set aside.
  4. Pour the beef stock, white wine and lemon juice over the veal. Sprinkle the breadcrumb mixture evenly over top.
  5. Cover the baking dish and bake in preheated oven for 40 minutes.

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