Kalbsschnitzel in Currysosse (Veal Steaks / Lemon & Curry)

This German veal dish bridges two culinary worlds: classic European technique with warm curry spice. Thin veal cutlets get browned quickly, then finished in a sauce of sauteed onions, evaporated milk, tomato paste, curry powder, lemon juice, and a splash of cognac. It’s refined, aromatic, and on the table in 40 minutes.

Browning the veal slices on both sides creates a golden crust that seals in the juices and adds flavor to the pan fond. Removing the meat before building the sauce ensures the thin cutlets don’t overcook while the onions soften and the sauce comes together.

The sauce is an unusual but effective combination. Evaporated milk provides a creamy richness without the heaviness of cream, tomato paste adds depth and color, and curry powder brings a warm, spiced backbone. The lemon juice cuts through all of it with a sharp brightness that keeps the sauce from feeling heavy.

Cognac or brandy stirred in at the end adds a warm, fruity sophistication. The alcohol burns off quickly in the hot pan, leaving behind just its flavor.

The veal goes back into the finished sauce only long enough to heat through. Overcooking thin veal cutlets turns them tough and chewy.

Kitchen Tips

• Pound the veal cutlets thin and even for the fastest, most even browning
• Get the oil very hot before adding the veal. A cool pan steams the meat instead of searing it
• Stir the evaporated milk and tomato paste until bubbly before adding the lemon and curry. This cooks out the raw tomato paste flavor
• Serve on a preheated platter as directed. Hot food on a cold plate cools too fast

Variations

• Use pork or chicken cutlets pounded thin if veal is unavailable
• Replace cognac with dry white wine for a lighter finish
• Stir in a tablespoon of mango chutney for a sweeter, more Indian-influenced sauce