Kalbsschnitzel mit Joghurt
(Veal Fillets with Yoghurt) Recipe

Origin: Germany Period: Traditional

Ingredients:

450g veal fillets, thinly sliced
1/2 tsp salt
1/4 tsp freshly-ground black pepper
3 tbsp vegetable oil
4 tart apples, peeled, cored and slice
120ml evaporated milk
250ml plain yogurt

Kalbsschnitzel mit Joghurt
(Veal Fillets with Yoghurt) Preparation:

Method:

Season the veal with the salt and black pepper then heat the oil in a pan and use to cook the veal for about 2 minutes per side, or until nicely browned. Transfer the meat to an oven-proof casserole dish then top with the sliced apples.

Whisk together the evaporated milk and yoghurt and pour over the apples. Cover the dish and transfer to an oven pre-heated to 160°C. Bake for about 25 minutes, or until the contents of the pan are bubbling and cooked through.

Serve hot with potato mash and green vegetables.

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