Københavner Schnitzel

Københavner Schnitzel Recipe - A Danish Delight with Veal, Cream, Apples, Grapes, and Almonds

Region / culture: Denmark | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Københavner Schnitzel is a delicious Danish dish that combines tender veal fillet with a creamy whipped cream and almond mixture, topped with apples and grapes. This dish is perfect for a special occasion or a fancy dinner at home.

History

The Københavner Schnitzel recipe originated in Copenhagen, Denmark, where it is a popular dish in many restaurants and homes. It is a classic Danish recipe that has been passed down through generations, with each family adding their own twist to the dish.

Ingredients

0.5 cup of whipping cream
10 slivered almonds
2 tsp of lemon juice
2 apples
1.5 lb (680 g) of veal fillet
0.25 cup of butter
salt and pepper
12 grapes

How to prepare

Whip the cream.
Cut the almonds into pieces and mix them in the whipped cream along with the lemon juice.
Peel the apples (and remove the core if desired) and cut them into thick rings.
Cut the fillet into 4 slices and brown each side for one minute in an ungreased pan.
Reduce the heat and brown each side in the butter for 3 minutes.
Season with salt and pepper, then remove the meat to a warm place while cooking the apple rings in the pan.
Place an apple ring on each fillet, fill the center with the whipped cream mixture, and decorate with green grapes.

Variations

You can substitute the veal fillet with pork or chicken for a different flavor.
Add a sprinkle of cinnamon to the whipped cream mixture for a warm and spicy twist.

Cooking Tips & Tricks

Make sure to brown the veal fillet on both sides before adding the butter to ensure a nice crust.

- Be careful not to overcook the veal fillet, as it can become tough and dry.

- Use a sharp knife to cut the apples into thick rings for a beautiful presentation.

- Decorate the dish with green grapes for a pop of color and added sweetness.

Serving Suggestions

Serve Københavner Schnitzel with a side of roasted potatoes or a fresh green salad.

Cooking Techniques

Browning the veal fillet on both sides ensures a nice crust and seals in the juices.

Ingredient Substitutions

You can use heavy cream instead of whipping cream for a richer flavor.

- Walnuts or pecans can be used instead of almonds for a different nutty flavor.

Make Ahead Tips

You can prepare the whipped cream mixture and brown the veal fillet ahead of time, then assemble the dish just before serving.

Presentation Ideas

Arrange the apple rings and grapes in a decorative pattern on top of the veal fillet for a beautiful presentation.

Pairing Recommendations

Serve Københavner Schnitzel with a glass of chilled white wine or a refreshing apple cider.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

15g per serving

Fats

25g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is a good source of vitamin C from the apples and grapes.

Alergens

This recipe contains dairy (whipping cream) and nuts (almonds).

Summary

Københavner Schnitzel is a balanced dish with a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamin C.

Summary

Københavner Schnitzel is a classic Danish dish that combines tender veal fillet with a creamy whipped cream and almond mixture, topped with apples and grapes. This dish is perfect for a special occasion or a fancy dinner at home. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a chilly autumn day in Copenhagen, and I was wandering the bustling streets, taking in the sights and sounds of the city. The aroma of freshly baked pastries and hearty stews filled the air, making my stomach growl in anticipation.

As I meandered through the cobblestone streets, I stumbled upon a quaint little cafe tucked away in a corner. The cozy interior beckoned me inside, and I found myself greeted by the warm glow of the fireplace and the comforting chatter of the locals. I settled into a corner table and perused the menu, my eyes widening in delight at the mention of Københavner Schnitzel.

Curious to try this traditional Danish dish, I placed my order and eagerly awaited its arrival. When the plate was placed in front of me, I was immediately enraptured by the sight and smell of the golden-brown schnitzel topped with creamy sauce and tangy pickles. With one bite, I knew I had discovered something truly special.

The flavors danced on my palate, each bite a symphony of savory and tangy notes that left me craving more. I savored every morsel, savoring the rich history and culinary tradition that had gone into creating this masterpiece. As I wiped the last crumbs from my plate, I knew I had to learn how to make Københavner Schnitzel for myself.

I approached the chef, a kind elderly woman with a twinkle in her eye, and implored her to share her recipe with me. She chuckled and agreed, leading me back into the bustling kitchen where the scent of sizzling schnitzel filled the air. With a twinkle in her eye, she began to reveal the secrets behind this beloved Danish dish.

The first step, she explained, was to prepare the schnitzel itself. She showed me how to pound the pork cutlets until they were thin and tender, then coat them in a mixture of flour, eggs, and breadcrumbs before frying them to a crispy golden perfection. As the schnitzel sizzled in the pan, she prepared the creamy sauce that would accompany it, blending together butter, flour, broth, and cream until it was thick and luxurious.

Once the schnitzel was cooked to perfection and the sauce was simmering on the stove, the chef showed me how to assemble the dish. She placed a generous spoonful of sauce over each schnitzel, then topped it with a handful of tangy pickles for a burst of flavor. The final touch was a sprinkling of fresh parsley, adding a pop of color and freshness to the dish.

As I took my first bite of the Københavner Schnitzel I had helped to create, I felt a sense of pride and accomplishment wash over me. The flavors were just as delicious as I remembered, each bite a reminder of the warmth and hospitality I had experienced in that cozy Copenhagen cafe.

Since that day, Københavner Schnitzel has become a staple in my culinary repertoire. I have shared the recipe with friends and family, passing down the tradition of this beloved Danish dish for generations to come. Every time I prepare it, I think back to that chilly autumn day in Copenhagen and the kind chef who shared her recipe with me, and I am filled with gratitude for the joy and memories that food can bring.