Zürcher Geschnetzeltes

Ingredients

• • 500g veal escalopes, cut into thin strips (5mm x 5cm)
• • 200g button mushrooms, sliced
• • 1 shallot, finely diced
• • 30g butter
• • 1 tbsp vegetable oil
• • 100ml dry white wine
• • 200ml heavy cream
• • 1 tbsp lemon juice
• • 1 tbsp fresh parsley, chopped
• • Salt and white pepper to taste
• • Rösti or buttered noodles, for serving

Instructions

1. 1 Pat veal strips completely dry with paper towels — wet meat steams instead of searing.
2. 2 Heat oil in a large skillet over high heat until almost smoking. Sear veal in two batches for 60-90 seconds per batch — just until browned, not cooked through. Remove to a plate immediately.
3. 3 Reduce heat to medium. Add butter. Sauté shallot for 1 minute. Add mushrooms and cook for 3-4 minutes until golden.
4. 4 Pour in white wine. Let it bubble and reduce by half, about 2 minutes, scraping up any brown bits.
5. 5 Add cream. Simmer for 3 minutes until sauce thickens slightly.
6. 6 Return veal and any resting juices to the pan. Stir gently and heat through for 1 minute — do not boil or the veal will toughen.
7. 7 Add lemon juice and parsley. Season with salt and white pepper.
8. 8 Serve immediately over rösti or buttered egg noodles.