Veal Sauté Zurichoise

Veal Sauté Zurichoise
Veal Sauté Zurichoise

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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. 2 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. 3 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. 4 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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