Veal Saute Zurichoise

1. 1

   Season the veal with salt and pepper.

2. 2

   Put the flour in a small bag, add the veal and shake to coat.

3. 3

   Shake off any excess.

4. 4

   Heat the oil in a large skillet.

5. 5

   Add half of the veal and cook over moderately high heat until barely cooked through, about 2 minutes.

6. 6

   Transfer to a plate and repeat with the remaining meat.

7. 7

   Add the mushrooms and shallots to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.

8. 8

   Add the wine and simmer briefly until almost evaporated.

9. 9

   Add the cream and simmer over moderate heat until slightly reduced and the mushrooms are tender, about 5 minutes.

10. 10

    Return the veal to the skillet and bring to a simmer.

11. 11

    Add the lemon juice, season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.