Zürcher Geschnetzeltes with Coconut Cream

Ingredients

• 1.5 lb Veal cutlets, thinly sliced
• 2 tbsp All-purpose flour
• 2 tbsp Olive oil
• 1 lb Cremini mushrooms, sliced
• 2 medium Shallots, minced
• 1/2 cup Dry white wine
• 1 can (13.5 oz) Coconut cream
• 1/2 cup Vegetable broth
• 1 tbsp Lemon juice
• 2 tbsp Fresh parsley, chopped
• 1 tsp Salt
• 1/2 tsp Black pepper
• 4 servings Potato rosti (dairy-free)

Instructions

1. 1Place the 1.5 lb of thinly sliced veal cutlets on a clean surface and evenly coat them with the 2 tbsp of all-purpose flour, shaking off any excess.
2. 2Heat the 2 tbsp of olive oil in a large 12-inch skillet over medium-high heat (400°F/200°C). Carefully add the floured veal 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 2 minced shallots to the same skillet. Sauté over medium heat (300°F/150°C) for 5-7 minutes, stirring occasionally, until the mushrooms are softened and lightly browned, and the shallots are translucent.
4. 4Pour the 1/2 cup of dry white wine into the skillet. Increase the heat to medium-high (375°F/190°C) and scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce for 2 minutes.
5. 5Stir in the 1 can (13.5 oz) of coconut cream and the 1/2 cup of vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low (200°F/95°C) and cook for 5 minutes, stirring occasionally, until the sauce has slightly thickened.
6. 6Return the reserved browned veal to the skillet with the mushroom sauce. Stir in the 1 tbsp of lemon juice, the 2 tbsp of chopped fresh parsley, the 1 tsp of salt, and the 1/2 tsp of black pepper. Continue to cook over low heat (200°F/95°C) for 2-3 minutes, stirring gently, until the veal is heated through. Do not overcook the veal.
7. 7Serve the Zürcher Geschnetzeltes immediately over the 4 servings of potato rosti.

Substitutions

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