Veal cutlets with mushrooms in a creamy sauce.
"Zürcher Geschnetzeltes", as they are known in Switzerland, are usually served with the other Swiss specialty, "Rösti" (potato pancakes) : a very tasteful combination.
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
- Preheat the oven to the lowest setting.
- Flatten and tenderize the cutlets using a meat pounder. Coat them with the flour and shake off the excess. Set aside.
- Prepare the vegetables: Finely chop the onion; thinly slice the mushrooms lengthwise.
- Heat the butter and oil in a skillet over moderately high heat, then add the cutlets and sauté until brown, about 2 min on each side. Take the cutlets out of the skillet, transfer them to a plate and keep them warm in the oven.
- Add the onion to the skillet, lower the heat, then sauté 2-3 min until it becomes translucent. Add the mushrooms then cook 3-4 min, stirring occasionally, until the released liquid has evaporated. Pour in the broth and cook a few minutes, then pour in the cream and bring just to a simmer. Put the meat back into the skillet and cook a few minutes to blend the flavours. Season with salt and pepper. Sprinkle with the chopped parsley.
- Serve on the warmed plates.
Nutrition Facts Table
per 1 serving (220g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
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ClaimsThis recipe is :
- Low :
- Source of :
- Iron, Magnesium, Manganese, Vitamin A, Vitamin B1, Vitamin D, Vitamin E
- Good source of :
- Copper, Folacin
- Excellent source of :
- Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin K, Zinc
- Free :
- Added Sugar
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