My F&W
quick save (...)

Veal Sauté Zurichoise

  • SERVINGS: 4
  • FAST

Although the title of this recipe refers to Zurich, you'll find this rich and creamy dish on restaurant menus throughout the Lake Geneva region. This version comes from the Auberge de L'Onde in the wine village of St. Saphorin, where the dish is served with rösti potatoes. For maximum tenderness, make sure that the veal is sliced across the grain.

  1. 1 1/4 pounds thinly sliced veal scaloppine, cut into 2-by-1/3-inch strips
  2. Salt and freshly ground pepper
  3. 3 tablespoons all-purpose flour
  4. 2 tablespoons vegetable oil
  5. 1/2 pound white mushrooms, thinly sliced
  6. 1/3 cup minced shallots
  7. 1/3 cup dry white wine
  8. 1 1/4 cups heavy cream
  9. 1 teaspoon fresh lemon juice
  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.
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.