Zürcher Geschnetzeltes with Dairy-Free Creamy Sauce

Ingredients

• about 680 g Veal, thinly sliced
• about 225 g Cremini Mushrooms, sliced
• 2 medium Shallots, minced
• 2 cloves Garlic, minced
• 1/2 cup Dry White Wine
• 1 can (13.5 oz) Coconut Cream
• 1/2 cup Chicken Broth
• 1 tbsp Cornstarch
• 2 tbsp Olive Oil
• 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. 1Season the veal slices with salt and pepper.
2. 2Heat olive oil in a large skillet over medium-high heat. Sear the veal in batches until browned, about 2-3 minutes per side. Remove and set aside.
3. 3Add shallots and garlic to the skillet and sauté until softened, about 3 minutes.
4. 4Add sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
5. 5Deglaze the pan with dry white wine, scraping up any browned bits from the bottom.
6. 6Stir in coconut cream and chicken broth. Bring to a simmer.
7. 7In a small bowl, whisk together cornstarch with 2 tablespoons of cold water to make a slurry. Add the slurry to the sauce and stir until thickened.
8. 8Return the veal to the skillet and heat through. Garnish with fresh parsley. Serve hot.

Substitutions

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