Kalbsvögerl is a meaty dish, mainly made from veal, and served in most Bavarian restaurants, snack bars as a good main course meal. The veal meat is cut into slices, traditionally the shanks are preferred, and either used raw or boiled, which is later dipped in breadcrumbs and fried until golden brown. Other variation of this recipe is to fill the cutlets with different stuffing and roll them before being served, usually the meat being poured with the sauce combining the veal juice, butter, flour and beef bouillon. Kalbsvögerl can be also be accompanied by any other side dishes such as: rice, mushrooms, potatoes, salads, etc.
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Geschmorte Kalbsvögerl, www.ichkoche.at