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

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.