In Zurich — and at Le Caveau — schnitzel is strips of veal, browned then tossed with mushrooms in a creamy sauce, which makes a fine combination with the Roesti, or potato pancake.
- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2003
- 1/4 cup butter
- 1 onion finely chopped
- 5 cups thinly sliced mushrooms
- 1 1/4 lb veal scallop
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1 cup whipping cream
- 1 tablespoon minced fresh parsley
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 (15 mL) 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.
Nutritional facts <b>Per serving:</b> about
- Sodium 412 mg
- Protein 23 g
- Calories 337.0
- Total fat 24 g
- Cholesterol 149 mg
- Saturated fat 14 g
- Total carbohydrate 7 g
- Iron 13.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 20.0
- Vitamin C 5.0