German cooking is not just Brats and Kraut! This is a delicious, regional dish from the area of Germany that borders Belgium. I'm German and it's one of my family's favorites. Serve with fresh baguette and a salad with vinaigrette.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat a heavy skillet over high heat until hot. Melt 2 tablespoons of clarified butter to coat. Sear the cutlets on both sides until golden brown, but not completely cooked. Remove, and season to taste with salt and pepper. Place into an ovenproof casserole dish, and set aside.

  • Melt another 2 tablespoons of clarified butter in the skillet over medium heat. Stir in the finely chopped onion and carrot. Cook, stirring occasionally until softened; about 5 minutes. Place into a bowl, and stir in the crushed juniper berries and diced ham. Fold in the bread crumbs, basil, and parsley; set aside.

  • Pour the beef broth, white wine, and lemon juice over the veal. Sprinkle the breadcrumb mixture evenly overtop.

  • Cover the casserole dish and bake in preheated oven for 40 minutes.

Nutrition Facts

480.9 calories; 29.6 g protein; 25.8 g carbohydrates; 141.1 mg cholesterol; 860.5 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/09/2020
I used to have a similar recipe for stuffed breast if veal. Followed the recipe to a T. Not sure why the only other reviewer thought it was too salty. The tenderness of the veal depends on the source I guess. Mine was yummy! Read More

Most helpful critical review

Rating: 1 stars
02/23/2016
It was way too salty. The stuffing was soggy. The meat was tough. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
02/23/2016
It was way too salty. The stuffing was soggy. The meat was tough. Read More
Rating: 5 stars
05/09/2020
I used to have a similar recipe for stuffed breast if veal. Followed the recipe to a T. Not sure why the only other reviewer thought it was too salty. The tenderness of the veal depends on the source I guess. Mine was yummy! Read More