Zurich-Style Veal Schnitzel
This recipe makes 6 servings
|Per serving: about||-|
|total fat||24 g|
|sat. fat||14 g|
- Portion size: 6
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.
- 1/4 cup 1/4cupbutter
- 1 1oniononions, finely chopped
- 5 cups 5cupsthinly sliced mushrooms
- 1-1/4 lb 1-1/4lbveal scallopveal scallops
- 2 tbsp 2tbspall-purpose flour
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
- 1/2 cup 1/2cupwhite wine
- 1/2 cup 1/2cupchicken stock
- 1 cup 1cupwhipping cream
- 1 tbsp 1tbspminced 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.
Source : Canadian Living Magazine: April 2003