Zrcher Geschnetzeltes Zurich Veal Recipe

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This recipe is a specialty of zurich. it is typically served with rosti (swiss hashbrowns).

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Steps

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Sprinkle the flour over the meat and coat well.

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Heat half of both the butter and oil in a frying pan.

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As soon as the butter foams , add the meat and brown it very quickly on all sides.

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Set aside on a plate.

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Add the rest of the butter and oil to the pan and saut the onion , garlic and sage for a few minutes , then add the mushrooms.

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Stir well and when the mushrooms start to soften , continue cooking for about 5 minutes longer.

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Add the wine to deglaze the bottom of the pan , using a wooden spoon to scrape away any crust that has formed.

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Add the veal and cook , stirring , until the wine has evaporated.

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Turn the heat down to low and cook for another 10 minutes.

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Season with salt and pepper , and at the last moment , add the cream , let it bubble for 2 minutes , then remove from the heat and serve.

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Ingredients

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veal cutlets, all-purpose flour, unsalted butter, olive oil, onion, garlic cloves, fresh sage leaves, cremini mushrooms, dry white wine, salt & freshly ground black pepper, heavy cream