Veal Sauté Zurichoise
- SERVINGS: 4
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 1/4 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
- 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.
- 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.
- 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.
- 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.