Kalbsschnitzel Mit Feinen Gemusen

A German countryside classic whose long name translates to “veal cutlets with fine vegetables." Lean veal fillets, seasoned simply with salt, pepper and a whisper of paprika, get a quick browning in butter to lock in juices and build the flavorful fond that becomes the sauce.

The vegetable topping is built right on each cutlet as it finishes cooking gently in the pan. One stewed tomato, three spears of asparagus, and a heap of sliced mushrooms per portion. Spooning the pan juices back over as everything simmers bastes the vegetables in buttery, meaty drippings.

Veal is delicate and overcooks in seconds. Keep the heat moderate and pull the cutlets once the mushrooms are just tender, any longer and the meat turns dry and tough. Pureed potatoes underneath catch every drop of sauce.

Chef Tips

• Pound the veal to even ¼-inch thickness before seasoning for uniform cooking.
• Pat the cutlets dry before seasoning, wet meat steams instead of browning.
• Use sweet Hungarian paprika for authentic German color and mild flavor.
• Finish with a squeeze of lemon to brighten the buttery sauce.

Variations

• Swap veal for boneless pork loin cutlets or turkey breast cutlets.
• Add a splash of dry white wine to the pan after the cutlets come out for a light pan sauce.
• Sprinkle with chopped fresh parsley or chives just before serving for color.