Kalbschnitzel in Currysosse (Veal Steaks in Curry)

Kalbschnitzel in Currysosse is a German take on curry that feels completely different from Indian or Thai versions. It’s lighter, more refined, and finishes with cognac instead of coconut milk.

Thin veal cutlets get seasoned with salt, pepper, and half the curry powder, then browned quickly in hot oil. The sear is fast on thin cuts, just a minute or two per side to get color without overcooking the delicate meat. Pull the veal out and build the sauce in the same pan.

Softened onions, evaporated milk, and tomato paste cook down into a bubbly, creamy base. Lemon juice and the remaining curry powder go in next, along with a generous amount of chopped parsley. The veal returns to the sauce with a splash of cognac to finish. That brandy adds a warm, aromatic depth that ties the curry and cream flavors together.

Kitchen Tips

• Pound the veal thin and even before seasoning. Uneven thickness means some pieces overcook while others stay underdone.
• Don’t skip the cognac. It’s not just for show. The alcohol cooks off but leaves behind a complexity that the sauce lacks without it.
• Preheat the serving platter as the recipe suggests. Thin veal cools rapidly, and a warm plate keeps everything at the right temperature.

Variations

• Substitute thin pork or chicken cutlets if veal isn’t available.
• Use heavy cream in place of evaporated milk for a richer sauce.
• Serve over egg noodles or spaetzle to stay in the German spirit.