Zürcher Geschnetzeltes

🛒 Ingredients

• Veal strips (schnitzel cut) 120 g · 144 kcal
• Mushrooms (champignons), sliced 80 g · 18 kcal
• Onion, finely chopped 20 g · 8 kcal
• Butter 10 g · 71 kcal
• Dry white wine 40 g · 32 kcal
• Veal stock 80 g · 8 kcal
• Heavy cream (30-35% fat) 70 g · 236 kcal
• All-purpose flour 4 g · 14 kcal
• Fresh parsley, chopped 3 g · 1 kcal
• Lemon juice 3 g · 1 kcal

👨‍🍳 Instructions

1. Pat the veal strips dry and season generously with salt and pepper. Heat half the butter in a large pan over high heat until it foams.
2. Sear the veal in batches for 1-2 minutes until lightly browned; remove from pan and set aside. Add the remaining butter to the pan.
3. Sauté the chopped onion until translucent, then add the sliced mushrooms and cook until softened and any liquid has evaporated.
4. Sprinkle the flour over the onions and mushrooms, stir well, and cook for 1 minute. Deglaze the pan with white wine, scraping up any browned bits.
5. Add the veal stock and bring to a simmer, stirring until the sauce thickens slightly. Return the seared veal and any accumulated juices to the pan.
6. Stir in the heavy cream and lemon juice. Simmer gently for 2-3 minutes, ensuring the veal is cooked through and the sauce is creamy.
7. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley before serving, traditionally with Rösti.