New this month

Kalbskotelett (Veal Cutlet)

Catrin

"German cooking is not just Brats and Kraut! 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 favorites. Serve with fresh baguette and a salad with vinaigrette."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 473 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 957 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a heavy skillet 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 an ovenproof casserole dish, and set aside.
  3. Melt another 2 tablespoons of clarified butter in the skillet 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 bread crumbs, basil, and parsley; set aside.
  4. Pour the beef broth, white wine, and lemon juice over the veal. Sprinkle the breadcrumb mixture evenly overtop.
  5. Cover the casserole dish and bake in preheated oven for 40 minutes.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

It was way too salty. The stuffing was soggy. The meat was tough.

Other stories that may interest you