Veal Cutlet Casserole

Veal Cutlet Casserole

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This is a German style casserole known as 'Kalbskotelett'. Veal cutlets are fried then placed in a casserole dish with a vegetables, breadcrumb, herb and juniper berry topping being added.


Serves: 4 

  • 2 tablespoons clarified butter
  • 125g veal cutlets, patted dry
  • salt and pepper, to taste
  • 2 tablespoons clarified butter
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 10 juniper berries, finely crushed
  • 1/3 cup diced ham
  • 1 cup breadcrumbs
  • 3 sprigs fresh basil, coarsely diced
  • 2 tablespoons diced fresh parsley
  • 2 cups (500ml) beef stock
  • 1 cup (250ml) dry white wine such as Riesling
  • 4 teaspoons lemon juice

Preparation:25min  ›  Cook:50min  ›  Ready in:1hour15min 

  1. Preheat oven to 180 degrees C.
  2. Heat a heavy based frypan over high heat until hot.
  3. 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.
  4. Melt another 2 tablespoons of clarified butter in frypan over medium heat. Stir in the finely diced onion and carrot. Cook stirring occasionally until softened; about 5 minutes.
  5. Place the onion/carrot mixture into a bowl then stir in the crushed juniper berries and diced ham. Fold in the breadcrumbs, basil and parsley; set aside.
  6. Pour the beef stock, white wine and lemon juice over the veal. Sprinkle the breadcrumb mixture evenly over top.
  7. Cover the casserole dish and bake in preheated oven for 40 minutes.

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