Veal Saute Zurichoise
Source of Recipe
net
List of Ingredients
VEAL SAUTE ZURICHOISE
1 1/4 pounds thinly sliced veal scaloppine, cut into 2-by-1/3-inch strips
3 tablespoons all-purpose Flour
2 tablespoons Vegetable oil
1/2 pound white Mushrooms, thinly sliced
1/3 cup minced Shallots
1/3 cup dry white wine
1 1/4 cups heavy cream
1 teaspoon fresh lemon juice
Season the veal with Salt and pepper. Put the Flour in a small bag, add the veal and shake to coat. Shake off any excess.
Heat the oil in a large skillet. Add half of the veal and cook over moderately high heat until barely cooked through, about 2 minutes. Transfer to a plate and repeat with the remaining meat.
Add the Mushrooms and Shallots to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the wine and simmer briefly until almost evaporated.
Recipe
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