Zurich-Style Veal and Mushrooms
Zurich-Style Veal and Mushrooms
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  • 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.
  • Description
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