Zurich Veal

Yield:
4 servings
Level:
Easy
Ingredients
  • 1 pound veal escallope
  • Salt
  • Freshly ground black pepper
  • 5 tablespoons butter
  • 1/4 cup chopped shallots
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • Zest of one lemon
  • 1 tablespoon finely chopped fresh parsley leaves
Directions

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. 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. 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.


CATEGORIES:
View All

More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Balsamic Poached Veal with Roasted Garlic Sauce