Kalbssxhnitzel in Currysosse

This German classic, Kalbsschnitzel in Currysosse, dresses tender veal cutlets in a mild, creamy curry sauce, a world away from a fiery Indian curry and all the better for a cozy dinner.

The veal is seasoned with salt, pepper, and a little curry powder, then browned quickly on both sides and set aside, just enough to develop color without overcooking the delicate meat.

Onions soften in the same pan, then evaporated milk and tomato paste cook down into a creamy, blush-colored base. Lemon juice, the rest of the curry powder, and chopped parsley brighten and season it.

The veal slides back into the sauce to finish gently, and a splash of cognac stirred in at the end adds a warm, aromatic depth.

Served over rice or noodles, it’s a quick, elegant dinner with a comforting, lightly spiced character.

Chef Tips

• Don’t overcook the veal; a quick brown plus a brief return to the sauce keeps these thin cutlets tender.
• Use evaporated milk, as the recipe calls for, for a creamy sauce that won’t curdle as it cooks.
• Cook the curry powder briefly in the sauce rather than adding it raw at the end; blooming it deepens the flavor.

Variations

• Use thin pork or chicken cutlets in place of veal.
• Stir in a spoonful of cream or a pinch of sugar to round out the sauce.
• Add sauteed mushrooms or a handful of peas to the sauce.