Name: Zurich-Style Veal and Mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1 ½ lb (675 g) veal cutlets; 3 tbsp (40 g) butter; 1 onion, thinly sliced; ½ lb (225 g) white mushrooms, sliced; 1 tbsp unbleached all-purpose flour; ½ cup (125 ml) white wine; ¾ cup (180 ml) 35% heavy cream; Salt and pepper

Ingredients

- 1 ½ lb (675 g) veal cutlets
- 3 tbsp (40 g) butter
- 1 onion, thinly sliced
- ½ lb (225 g) white mushrooms, sliced
- 1 tbsp unbleached all-purpose flour
- ½ cup (125 ml) white wine
- ¾ cup (180 ml) 35% heavy cream
- Salt and pepper

Preparation

- On a work surface, place 2 cutlets at a time between 2 sheets of parchment paper. With a smooth mallet or rolling pin, pound until thin. Cut each cutlet into ½-inch (1 cm) wide strips.
- In a very hot, large, non-stick skillet over high heat, quickly brown one-third of the meat at a time in the butter. Season with salt and pepper. Set aside on a plate.
- In the same skillet over high heat, brown the onion and mushrooms. Season with salt and pepper. Add the flour. Continue cooking for 1 minute, stirring constantly. Deglaze with the wine and let reduce by half. Add the cream and veal and let simmer until the sauce thickens. Adjust the seasoning.
- Delicious served with Rösti and green vegetables.

Zurich-Style Veal and Mushrooms

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Ingredients

Preparation

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