Hey there foodie friends, have I got a treat for you! I stumbled upon these amazing recipes for kalbsschnitzel (that’s fancy talk for veal cutlets) and I just had to share. Trust me, your taste buds will thank you for trying these out. Let’s start with the first one, “Leckere Kalbsschnitzel”. I mean, just look at that picture! Don’t those cutlets look perfectly cooked and seasoned? In my opinion, they’re practically begging to be eaten. So, here’s what you’ll need to make this delicious dish: Ingredients: -4 veal cutlets -1 onion -1 tbsp of mustard -1 tsp of paprika powder -salt & pepper -2 tbsp of flour -2 tbsp of olive oil -2 tbsp of butter -1/4 cup of white wine -1/4 cup of chicken broth -1/4 cup of cream Instructions: 1. Cut the onion into small pieces and mix with the mustard, paprika powder, salt, and pepper in a bowl. 2. Spread the mixture on both sides of the veal cutlets and sprinkle with flour. 3. Heat up the olive oil and butter in a pan and add the cutlets. 4. Fry until both sides are golden brown. 5. Pour in the white wine and chicken broth, then let it simmer for a few minutes. 6. Add in the cream and let it cook for another minute. Now, onto the next recipe – “Spargelnudeln mit Kalbsschnitzel”. This recipe is perfect for spring when asparagus is in season. Don’t be intimidated by the German name, it just means asparagus noodles with veal cutlets. And let me tell you, it’s a match made in heaven. Ingredients: -4 veal cutlets -1 lb of asparagus -1 lb of pasta -2 tbsp of butter -1/2 cup of cream -salt & pepper Instructions: 1. Cook the pasta according to the instructions on the package. 2. Peel the asparagus and cut off the ends, then boil in water for about 10 minutes. 3. Heat up the butter in a pan and fry the veal cutlets until both sides are golden brown. 4. Remove the cutlets and let them rest. 5. Add the cream to the pan and let it simmer for a few minutes. 6. Add in the asparagus and season with salt and pepper. 7. Serve the cutlets on top of the pasta and asparagus. Last but not least, “Kalbsschnitzel in Zitronensauce”. This recipe takes a little bit more work, but trust me, it’s worth it. The tangy lemon sauce pairs perfectly with the tender veal cutlets. Ingredients: -4 veal cutlets -1 onion -1 lemon -1 tbsp of flour -2 tbsp of olive oil -2 tbsp of butter -1/4 cup of white wine -1/4 cup of chicken broth -1/4 cup of cream -salt & pepper Instructions: 1. Cut the onion into small pieces and fry in a pan with the olive oil. 2. Squeeze the juice of the lemon into the pan and let it cook for a few minutes. 3. Spread the flour on both sides of the veal cutlets and season with salt and pepper. 4. Heat up the butter in a separate pan and fry the cutlets until both sides are golden brown. 5. Remove the cutlets and let them rest. 6. Pour in the white wine and chicken broth into the pan with the onion and lemon mixture, then let it simmer for a few minutes. 7. Add in the cream and let it cook for another minute. 8. Pour the lemon sauce over the cutlets and serve. Phew, that was a lot of cooking! But trust me, it’s all worth it for these delicious meals. Each one is sure to impress your taste buds and any dinner guests you may have. Happy cooking!
