Yield: 6
Classic Swiss Dish with either veal or pork
Ingredients
- 2 lbs. veal or pork cutlets pounded thin sliced into 1/2 in strips
- 3 tbsp all-purpose flour
- 3 tbsp butter
- 3 tbsp olive oil
- 1 Yellow onion, chopped
- 3 cloves garlic, minced
- 8oz mushrooms sliced
- 1 tsp lemon zest
- 1 ½ tbsp lemon juice
- 1 cup dry white wine
- 1 cup heavy cream
- sea salt & freshly ground black pepper to taste
- 3 tbsp fresh parsley, chopped, to garnish
Method
- Preheat oven to 170 degrees and place ovenproof dish in the oven (this will keep the meat warm as you cook in batches)
- Sprinkle flour over the veal or park strips, and coat well
- In a large frying pan over medium-high heat, melt half of the butter and half of the oil and as soon as the butter bubbles, immediately add the meat and quickly brown on all sides until the meat is just cooked (160 degree temperature)
- Cook in batches so as not to crowd the pan, adding more butter and olive oil as needed
- Set aside the cooked meat to the dish in oven to keep warm
- Add remaining butter and oil to pan and sauté the onion and garlic for a couple of minutes
- Stir in the mushrooms and lemon zest and cook until mushrooms begin to soften, about 5 minutes
- Add the wine to de-glaze the bottom of the pan, using a spatula to scrape up any browned bit
- Stir the veal or pork back into the pan including any juice from the plate
- Simmer over low heat for another 5 minutes
- Stir in the cream and season to taste with salt and pepper. Let thicken for a few minutes until hot, then stir in the lemon juice
- Using a spatula, spoon the meat and the sauce from the pan onto the warming dish from the oven
- Sprinkle with chopped fresh parsley as a garnish
Serve with mashed or boiled potatoes or with the spaetzle dumplings from the next recipe