Kalbsshnitzel in Currysosse Veal Steaks Lemon Curry
Elevate your dinner table with this irresistible recipe for **Kalbsschnitzel in Currysosse Veal Steaks Lemon Curry**, a sophisticated fusion of classic European and bold Indian-inspired flavors. Tender veal schnitzels are perfectly breaded and pan-fried to golden perfection, offering a crisp, savory crunch with every bite. The dish is elevated by a velvety curry sauce infused with fragrant yellow curry powder, zesty lemon juice, and a hint of garlic, creating a creamy, tangy profile that’s utterly divine. This dish is quick to prepare, requiring just 40 minutes from start to finish, making it perfect for both weeknight dinners and special occasions. Serve these flavorful schnitzels drizzled with the vibrant lemon curry sauce and garnish with fresh parsley for a meal that pairs beautifully with sides like steamed rice or roasted potatoes. Perfectly balanced and internationally inspired, this recipe will make an unforgettable centerpiece for your next culinary adventure!
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Recipe Information
Ingredients
- 4 pieces veal schnitzels
- 50 grams flour
- 2 large eggs
- 100 grams breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 75 milliliters vegetable oil
- 20 grams unsalted butter
- 1 small, finely chopped onion
- 2 minced garlic cloves
- 1 teaspoon yellow curry powder
- 200 milliliters heavy cream
- 150 milliliters chicken or vegetable stock
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon, finely chopped fresh parsley
Instructions
Prepare the veal schnitzels by patting them dry with paper towels. Lightly pound them with a meat mallet to an even thickness, if needed.
Set up a breading station with three shallow plates. In the first plate, add the flour mixed with a pinch of salt and pepper. In the second plate, beat the eggs with a splash of water. In the third plate, spread out the breadcrumbs.
Dredge each veal schnitzel first in the flour, then dip into the egg mixture, and finally coat with breadcrumbs. Press gently to ensure the breadcrumbs adhere evenly. Set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the butter for extra flavor. Once hot, fry the schnitzels for 3-4 minutes per side, or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil. Keep warm.
In the same skillet, remove any excess oil, leaving about 1 tablespoon. Add the finely chopped onion and cook over medium heat until softened, about 3-4 minutes.
Stir in the minced garlic and curry powder, cooking for another 1 minute until fragrant.
Pour in the chicken or vegetable stock, scraping the bottom of the pan to deglaze and release any flavorful browned bits. Let the mixture simmer for 2-3 minutes.
Reduce the heat to low and stir in the heavy cream, lemon juice, and lemon zest. Simmer gently for 5-7 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper, if needed.
Serve the veal schnitzels warm, drizzled generously with the lemon curry sauce, and garnish with fresh parsley. Enjoy with your choice of sides, such as steamed rice, roasted potatoes, or sautéed vegetables.
Nutrition Facts
Calories |
3391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.4 g | 290% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 42.6 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 6736 mg | 293% | |
| Total Carbohydrate | 197.6 g | 72% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 18.0 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 269 mg | 21% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1755 mg | 37% | |
*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.
