Zurich Veal

Name: Zurich Veal
Ingredients: 1 pound veal escallope; salt to taste; freshly ground black pepper to taste; 5 tablespoons butter; shallots cup chopped; 1 cup dry white wine; 1 cup heavy cream; 1 lemon; 1 tablespoon fresh parsley leaves finely-chopped; 1 leek recipe, Rosti, see

10 ingredients

3 steps

Ingredients

1 pound veal escallope
salt to taste
freshly ground black pepper to taste
5 tablespoons butter
shallots cup chopped
1 cup dry white wine
1 cup heavy cream
1 lemon
1 tablespoon fresh parsley leaves finely-chopped
1 leek recipe, Rosti, see

Directions

1

Season the veal with salt and pepper. In a large saute pan, over medium heat, melt half the butter. Quickly pan-fry the veal for a couple of minutes on each side. Remove from the pan and keep warm. Continue cooking the remaining veal.
2

With a paper towel, wipe out the saute pan. Melt the remaining tablespoon of the butter. Add the shallots. Season with salt and pepper and saute for 1 minute. Add the wine and bring the liquid to a simmer. Cook until the liquid reduces by half. Stir in the cream and bring to a simmer. Cook for 2 minutes. Add the veal and lemon peel and heat for 1 minute.
3

To serve, place a quarter of Rosti in the center of each plate. Place some of the slices of veal around the potatoes. Add the parsley to the sauce and mix well. Spoon the sauce over the veal and serve.