Zürcher Geschnetzeltes (Swiss Veal in Cream Sauce)

Ingredients

• about 680 g Veal, thinly sliced
• 2 tbsp All-purpose flour
• 2 tbsp Butter
• 1 tbsp Olive oil
• 1 medium Onion, chopped
• about 225 g Mushrooms, sliced
• 1/2 cup Dry white wine
• 1 cup Heavy cream
• 1 tsp Lemon juice
• 2 tbsp Fresh parsley, chopped
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, toss the veal with flour, salt, and pepper.
2. 2Heat butter and olive oil in a large skillet over medium-high heat. Add the veal and cook until browned on all sides. Remove the veal from the skillet and set aside.
3. 3Add the onion to the skillet and cook until softened, about 5 minutes. Add the mushrooms and cook until they release their liquid and start to brown, about 8 minutes.
4. 4Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Cook until the wine has reduced slightly, about 3 minutes.
5. 5Stir in the heavy cream and lemon juice. Bring to a simmer and cook until the sauce has thickened slightly, about 5 minutes.
6. 6Return the veal to the skillet and heat through. Stir in the parsley.
7. 7Serve hot over Rösti, noodles, or rice.

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