Veal Escalope “Kärntner Gasthof” in Cheese Cream Sauce with Dried Fruits

Rating: 4.06 / 5.00 (36 Votes)

Total time: 45 min

Servings: 5.0 (servings)


For the dried fruits:


Plate the cutlets, season with salt and pepper and turn in flour on one side. Fry with the floured side first in hot oil, turn and fry as well. Remove and keep warm. Dust the roasting residue with a little flour, deglaze with white wine and pour in the jus. Let it boil down. Grate or finely chop the cheese, lightly whip the cream. Add cheese, milk and sour cream and let everything boil down. Season to taste with salt and pepper. Puree the sauce in a blender as desired. Arrange the cutlets and pour the cheese sauce over them. For the dried fruits, boil the red wine with sugar and the spices. Cut the dried fruits into smaller pieces, if desired. Add the fruit and cook. Bind with cornstarch (dilute if necessary).

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