Zürigschnätzlets (Veal In Cream Sauce- Veal Zurich)

1. 1

   Saute the veal in a little (extra) butter briefly until browned, season with salt and pepper, and drain on paper towels. Don't overcook the meat - it should just be browned on the surface at this point since it will cook more in the sauce.

2. 2

   Add butter to the pan you sauteed the meat in, and cook the onion until transparent. Add the mushrooms and saute. Add the flour. Add a pinch of dried thyme (optional).

3. 3

   Add the wine and cook down rapidly over high heat. Add the meat back. (If the wine is too mellow, add a little lemon juice).

4. 4

   Dissolve the cornflour in the cream, and add this to the pan, stir and let bubble just until the meat is cooked but still tender.

5. 5

   Take off the heat and adjust the seasoning. Serve with plain rice, buttered rice, boiled potatoes, pasta, or (most traditionally) with rosti or knopfli (spaezle).

* Per serving · 4 servings · Values may vary.

No additional tips available.