Zurich-style Veal Schnitzel
By lynleywoman
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
Details
Preparation
Step 1
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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