Zürcher Geschnetzeltes (Dairy-Free)

Ingredients

• 1.5 lbs Veal cutlets, thinly sliced
• 2 tbsp All-purpose flour
• 2 tbsp Olive oil
• 1 lb Cremini mushrooms, sliced
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1/2 cup Dry white wine
• 1 cup Vegetable broth
• 1 cup Coconut cream
• 1/4 cup Fresh parsley, chopped
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1In a medium bowl, combine the 1.5 lbs of thinly sliced veal cutlets with the 2 tbsp of all-purpose flour, 1/2 tsp of salt, and 1/4 tsp of black pepper. Toss until the veal is evenly coated.
2. 2Heat the 2 tbsp of olive oil in a large 12-inch skillet over medium-high heat, about 400°F (200°C). Carefully add the coated veal slices in a single layer, working in batches to avoid overcrowding the pan. Brown the veal for 1-2 minutes per side until golden brown. Remove the browned veal from the skillet and set it aside on a plate.
3. 3Add the 1 lb of sliced cremini mushrooms and the 1 medium finely chopped onion to the same skillet. Cook over medium heat, about 300°F (150°C), stirring occasionally, for 5-7 minutes, or until the mushrooms are tender and the onion is softened and translucent. Add the 2 cloves of minced garlic and cook for 1 more minute until fragrant.
4. 4Pour the 1/2 cup of dry white wine into the skillet. Increase the heat to medium-high, about 350°F (175°C), and scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by about half, which should take about 2 minutes.
5. 5Stir in the 1 cup of coconut cream and the 1 cup of vegetable broth. Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring occasionally, until the sauce has slightly thickened. You can tell it's thickened when it coats the back of a spoon.
6. 6Return the browned veal slices to the skillet with the sauce. Stir gently to combine and allow the veal to heat through for 1-2 minutes. Stir in the 1/4 cup of chopped fresh parsley.
7. 7Serve the Zürcher Geschnetzeltes immediately.

Substitutions

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