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Veal Sauté Zurichoise


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  • 1 1/4 pounds thinly sliced veal scaloppine, cut into 2-by-1/3-inch strips
  • Salt and freshly ground pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 1/2 pound white mushrooms, thinly sliced
  • 1/3 cup minced shallots
  • 1/3 cup dry white wine
  • 1 1/4 cups heavy cream
  • 1 teaspoon fresh lemon juice



Step 1

Season the veal with salt and pepper. Put the flour in a small bag, add the veal and shake to coat. Shake off any excess.

Heat the oil in a large skillet. Add half of the veal and cook over moderately high heat until barely cooked through, about 2 minutes. Transfer to a plate and repeat with the remaining meat.

Add the mushrooms and shallots to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the wine and simmer briefly until almost evaporated.

Add the cream and simmer over moderate heat until slightly reduced and the mushrooms are tender, about 5 minutes. Return the veal to the skillet and bring to a simmer. Add the lemon juice, season with salt and pepper and serve.

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