Kalbssxhnitzel in Currysosse (Veal Steaks / Lemon & Curry)

This German dish sits at a fascinating crossroads of European and Indian flavors. Thin veal cutlets get seasoned with curry powder, browned quickly in hot oil, then returned to a sauce built from sautéed onions, evaporated milk, tomato paste, lemon juice, and cognac. It’s a refined dinner that comes together in under an hour.

Curry powder in German cooking might seem unexpected, but Currywurst and curry-spiked sauces have been staples of German cuisine since the postwar era. Here the curry is used with restraint, adding warmth and complexity rather than heat. The tomato paste and evaporated milk create a creamy, slightly pink sauce that clings to the veal, while the lemon juice and cognac added at the end lift everything with brightness and a boozy warmth.

Kitchen Tips

• Slice the veal thin and brown quickly over high heat. Veal is lean and overcooks fast, turning tough and dry.
• Remove the veal before building the sauce. This prevents overcooking while the onions soften and the sauce comes together.
• The cognac is added off the heat just to warm through. No need to flambé; the alcohol mellows during the brief simmer and adds depth.
• Serve on a preheated platter so the sauce stays warm and doesn’t congeal.

Variations

• Use pork schnitzel or thin chicken cutlets if veal isn’t available.
• Add a pinch of garam masala alongside the curry powder for a more complex spice profile.
• Stir in a tablespoon of heavy cream at the end for a richer, silkier sauce.