Veal Scaloppini Zurich-Style Recipe
From the original site:
Flavors of Switzerland
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: Easy
Chef's Note
A classic explained by Chef Karl Rodekirchen of Le Jardin Restaurant in the Arabella Sheraton Neues Schloss in Zurich.
Serve with Zurich-style rösti, naturally.
Flavors of Switzerland
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: Easy
Chef's Note
A classic explained by Chef Karl Rodekirchen of Le Jardin Restaurant in the Arabella Sheraton Neues Schloss in Zurich.
Serve with Zurich-style rösti, naturally.
Ingredients for 4 servings
- 600 g (1 lb. 5 oz.) Veal, thinly sliced by hand
- 250 g (9 oz.) fresh Mushrooms, sliced
- 1 onion, thinly sliced
- 1 tbsp. oil
- 200 ml (3/4 cup) white wine
- 200 ml (3/4 cup) heavy cream
- 20 g (4 tsp.) butter and 20 g (8 tsp.) flour
- Salt and pepper
DIRECTIONS:
1. Sauté the meat in very hot oil and brown on both sides;
2. add the mushrooms and onion; season with salt and pepper; sauté everything;
3. add the wine and cream, blend in the beurre manié (the butter combined with the flour);
4. bring to a boil and remove from the heat once the sauce has thickened.
Original Recipe from: http://www.theworldwidegourmet.com/recipes/veal-scaloppini-zurich-style/- 600 g (1 lb. 5 oz.) Veal, thinly sliced by hand
- 250 g (9 oz.) fresh Mushrooms, sliced
- 1 onion, thinly sliced
- 1 tbsp. oil
- 200 ml (3/4 cup) white wine
- 200 ml (3/4 cup) heavy cream
- 20 g (4 tsp.) butter and 20 g (8 tsp.) flour
- Salt and pepper
DIRECTIONS:
1. Sauté the meat in very hot oil and brown on both sides;
2. add the mushrooms and onion; season with salt and pepper; sauté everything;
3. add the wine and cream, blend in the beurre manié (the butter combined with the flour);
4. bring to a boil and remove from the heat once the sauce has thickened.
OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes.
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