Kalbsschnitzel Mit Joghurt Veal Steaks with Yogurt
Experience the perfect harmony of richness and freshness with Kalbsschnitzel Mit Joghurt—succulent veal steaks paired with a tangy yogurt sauce. This German-inspired dish brings together tender, golden-brown veal, lightly seasoned with paprika, garlic, and lemon, and a creamy yogurt sauce infused with fresh dill for a zesty, herbaceous twist. The veal is pan-fried for a crisp, flavorful crust, then elevated with a drizzle of butter for added depth. The chilled yogurt sauce not only balances the savory notes but also adds a refreshing contrast to the dish’s warmth. Ready in just 35 minutes, this recipe is perfect for an impressive weeknight dinner or a special occasion. Serve it with roasted vegetables or potatoes for a complete and satisfying meal that will delight your taste buds!
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Recipe Information
Ingredients
- 4 pieces Veal steaks
- 200 grams Plain yogurt (full-fat)
- 2 pieces Garlic cloves
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 2 tablespoons Fresh dill
- 50 grams All-purpose flour
- 20 grams Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground paprika
Instructions
Begin by preparing the yogurt sauce. In a small bowl, combine the plain yogurt, pressed or minced garlic, lemon juice, and freshly chopped dill. Mix well and season with a pinch of salt and pepper to taste. Cover and refrigerate until ready to serve.
Pat the veal steaks dry with paper towels and season both sides with salt, black pepper, and paprika.
Place the flour on a shallow plate. Lightly dredge each veal steak in the flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the veal steaks to the skillet in a single layer, working in batches if necessary to avoid overcrowding.
Cook the veal steaks for 3-4 minutes on each side, or until golden brown and fully cooked through. Remove the steaks from the skillet and set them aside on a plate. Cover loosely with foil to keep warm.
In the same skillet, reduce the heat to medium and add the butter. Allow it to melt, scraping up any brown bits from the pan for extra flavor.
Drizzle the remaining tablespoon of olive oil into the pan and gently reheat the cooked veal steaks for 1 minute if necessary.
To serve, spoon the chilled yogurt sauce over each veal steak, or serve the sauce on the side as a dip. Garnish with a sprinkle of fresh dill for added flavor and presentation.
Pair the veal steaks with a side of roasted vegetables or boiled potatoes for a complete meal. Enjoy your Kalbsschnitzel Mit Joghurt!
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2804 mg | 122% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 10.4 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 320 mg | 25% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1810 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
