Kalbskotelett (Veal Cutlet)
Nutrition :
208 calories,
4.6 stars -
based on 429 reviews
Yield : 4 servings
Ingredients
-
2 tablespoons clarified butter4 (4 ounce) veal cutlets, patted drySalt and pepper, to taste2 tablespoons clarified butter1 onion, finely chopped1 carrot, finely chopped10 juniper berries, finely crushed⅓ cup diced ham1 cup bread crumbs3 sprigs fresh basil, coarsely chopped2 tablespoons chopped fresh parsley2 cups beef broth1 cup dry white wine such as Riesling4 teaspoons lemon juice
Directions
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Preheat oven to 350 degrees F (175 degrees C).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.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.Pour the beef broth, white wine, and lemon juice over the veal. Sprinkle the breadcrumb mixture evenly overtop.Cover the casserole dish and bake in preheated oven for 40 minutes.
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