Zurich-Style Veal Schnitzel

Roesti

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.