Kalbskotelett (Veal Cutlet)
(1)
1 hour 15 min
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.
Catrin
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Ingredients
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
Method
Prep:25min ›
Cook:50min ›
Ready in:1hr15min
- Preheat oven to 180 C / Gas 4.
- 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.
- 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.
- Pour the beef stock, white wine and lemon juice over the veal. Sprinkle the breadcrumb mixture evenly over top.
- Cover the baking dish and bake in preheated oven for 40 minutes.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
It was way too salty. The stuffing was soggy. The meat was tough. - 11 Jan 2016 (Review from Allrecipes US | Canada)