Zurich schnitzel

Ingredients for 4 servings:

• 500 g veal (loin, leg or schnitzel)
• 1 large onion(s)
• 30 g margarine
• 250 g mushrooms, cleaned, thinly sliced
• 15 g flour
• 125 ml meat broth, hot
• 125 ml white wine
• salt and pepper
• 125 g cream
• ¼ bunch parsley
• Paprika powder, sweet for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Pat dry veal into very fine slices or shreds diagonally with the grain. Finely chop the onion. Heat the margarine in a large pan, fry the onion until translucent, add the shredded veal, and brown for 5 minutes, turning frequently. Sauté the mushrooms in a little hot fat in another pan for 5 minutes. Add to the meat. Sprinkle with flour and stir in. Pour in the hot meat broth and white wine. Heat vigorously, but do not allow to boil. Then season with salt and pepper and stir the cream into the sauce. Heat again, but do not allow to boil, or the cream may curdle. Arrange the shredded meat in a warmed dish. Sprinkle with chopped parsley and paprika. Serve immediately. Serve with hash browns or plain rice.