Zurich schnitzel

Ingredients for 5 servings:

• 1 kg veal (shredded rump)
• 500 g mushrooms, fresh
• 2 tbsp instant gravy
• 1 cube of beef broth
• 1 liter cream (full cream)
• 2 dl white wine
• 1 large onion(s)
• 5 tbsp flour
• 1 lemon(s)
• salt and pepper
• Worcestershire sauce
• 1 tbsp butter
• 1 tbsp parsley, finely chopped
• 3 tbsp oil or cooking fat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

veal

Bring 2 dl of water to a boil, dissolve the bouillon cube and the instant gravy in it and set aside. Wash the mushrooms and sauté them in a little white wine with lemon juice. Place them in a sieve and let it drain, reserving the drippings for the sauce. Peel and finely chop the onion. Melt the butter in a saucepan and sauté the onions in it. Deglaze with the remaining white wine and let it reduce slightly. Add the dissolved gravy and bouillon and bring back to the boil. Pour in the cream and let the sauce simmer gently. Slice the mushrooms and add them to the sauce with the drippings. Season the meat, dust with salt and pepper, mix well with flour, brown in batches in a little oil and then add each batch to the sauce. Let it simmer gently; the flour on the meat thickens the sauce slightly. Season with salt, pepper and Worcestershire sauce and serve sprinkled with parsley.