Kalbsschnitzel Mit Joghurt (Veal Steaks with Yogurt)
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
veal
thinly sliced |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 4 | medium |
apples
peeled and sliced |
|
| ½ | cup |
evaporated milk
|
|
| 8 | ounces |
yogurt
small container |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
veal
thinly sliced |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 45 | ml |
vegetable oil
|
|
| 4 | medium |
apples
peeled and sliced |
|
| 118 | ml |
evaporated milk
|
|
| 231.2 | ml/g |
yogurt
small container |
|
Directions
Rub veal steaks with salt and pepper.
Heat oil and cook veal slices about 2 minutes on each side.
Place veal in an ovenproof casserole.
Add cored, sliced apples.
Blend evaporated milk and yogurt together.
Spread over apples.
Place in a preheated 325 degree F. oven; cook just until bubbly, about 20 to 30 minutes.
