Zurich-style Veal Schnitzel

Zurich-style Veal Schnitzel
Zurich-style Veal Schnitzel

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup butter

  • 1

    onion

  • 5

    cups thinly sliced mushrooms

  • 1 1/4

    lb veal scallops

  • 2

    tbsp all-purpose flour

  • 1/2

    tsp salt

  • 1/4

    tsp pepper

  • 1/2

    cup white wine

  • 1/2

    cup chicken stock

  • 1

    cup whipping cream

  • 1

    tbsp minced parsley

Directions

In large nonstick skillet,melt half of the butter over medium high heat; cook onion and mushrooms until tender and no liquid remains, about 8 minutes. Set aside on large plate.Meanwhile cut veal across the grain into pencil-thin strips. In large bag,toss half of the strips with half each of the flour,salt and pepper; repeat with remaining veal. In skillet,melt 1 tbsp of the remaining butter over medium high heat until bubbling subsides. Sear half of the veal until golden,about 4 minutes. Repeat with remaining veal. Add to plate. Increase heat to high. pour in wine and stock; bring to boil,scraping up any brown bits from bottom of pan. Boil until reduced by half, about 4 minutes. Stir in cream;bring to boil. Boil hard until thickened enough to coat spoon, about 4 minutes. Reduce heat to medium. Stir in mushroom mixture and veal and any accumulated juices;heat through,tossing often about 3 minutes. Sprinkle with parsley.

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