Veal Cutlets with Crabmeat Cream Sauce
Cuisine: German
Serves: 4
  • For the cutlets:
  • 4 veal cutlets (or scallopine)
  • 1 egg
  • flour or breadcrumbs
  • vegetable oil
  • For the cream sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ tsp. sage (or one sprig fresh)
  • ¼ cup minced onion
  • ½ tsp. vermouth
  • 1 bay leaf
  • ½ cup beef broth (can substitute chicken)
  • 2 tablespoons heavy cream
  • ½ to 1 lb. jumbo lump crabmeat
  1. For the cutlets:
  2. Salt and pepper the cutlets, dip in beaten egg, then dredge in flour.
  3. Fry in oil then set aside.
  4. For the cream sauce:
  5. Melt the butter in a saucepan and add onion. Add flour and make a roux.
  6. Add broth gradually until the sauce reaches the consistency you prefer then add cream. You may add a little more or less broth depending on personal preference. When they are incorporated, add sage, vermouth, and bay leaf and let cook at a low temperature for about 10 minutes.
  7. Adjust seasoning then pour through a strainer.
  8. Now carefully add the lump crab meat just long enough to warm it.
  9. Put several pieces of crab on top of the cutlet then top with sauce, parsley, and paprika.
About the broth for the sauce. Just know that the better the broth, the better the sauce, and homemade is best. I make large amounts and freeze them in small containers for recipes like this. That said I use Swanson's Chicken broth all the time so just do the best you can.
Recipe by The FrangloSaxon Cooks at