Zürich Geschnetzeltes (Émincé de Veau Zurichoise)
A traditional Swiss dish from Zurich
Serves 2; Preparation 10 minutes, cooking time 25 minutes
- 300g veal escalope thinly sliced
- 1tbsp plain flour for dusting
- 2 shallots finely chopped
- 200g mushroom thinly sliced
- 1 tsp lemon juice
- 50ml white wine
- 50ml beef stock
- 100ml cream
- Salt and pepper
- 1tbsp chopped parsley
- Butter for frying
- Chopping board and knife
- Frying pan
- Spare bowl
Start by dusting the sliced veal in flour and salt and pepper. Melt a good knob of butter in the frying pan and cook the veal slices for 5 minutes or until they’re just about cooked through. Remove the veal and set aside in a bowl (pre-heated if possible).
Next add a little more butter to the pan and gently fry the shallots and mushrooms for about 10 minutes till tender.
Add the wine to the pan and reduce down for a couple of minutes before adding the lemon juice and the stock. Bring the liquid to the boil and then reduce down to a simmer and add the cream and the parsley and return the veal slices to the pan. Heat through for a couple of minutes and serve.
This is traditionally served with either rösti or buttered tagliatelle, but it also works well with rice or mashed potato.