How To make Kalbsschnitzel In Currysosse (Veal Steaks / Lemon & Curry)
How To make Kalbsschnitzel In Currysosse (Veal Steaks / Lemon & Curry)
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1 lb Veal Cutlets; Sliced Thin 1/2 ts Salt 1/4 ts Pepper 3/4 ts Curry Powder 3 tb Vegetable Oil 2 Onions; Diced 2 tb Evaporated Milk 2 tb Tomato Paste 1 Lemon; Juiced 10 Parsley Sprigs; Chopped 2 tb Cognac Or Brandy Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter.
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You'll Need:
- 20 oz pork cutlet (approx. 3.5 oz per portion) - 4 oz shredded cheese - vegetable oil - 2 oz bacon, diced - 1 onion, diced - 4 cups brown mushrooms - 1 1/2 cups cream - 1 tbsp curry powder - 1 tsp paprika - salt and pepper - 2 scallions, chopped
Here's How:
1. Lay three cutlets side-by-side in a casserole dish, sprinkle on half the cheese, and lay the other cutlets on top.
2. Heat up the oil in a pan, add the bacon, onion, and mushrooms, and fry. Add the cream, curry powder, paprika, salt and pepper. Let simmer for five minutes.
3. Pour the sauce into the casserole dish and sprinkle the rest of the cheese and the spring onion on top. Bake at 355 F for 30 minutes.