Zurich schnitzel

Ingredients for 4 servings:

• 500 g veal, shredded or veal escalope
• 200 ml veal stock
• 200 ml whipped cream
• 250 g mushrooms, white
• 1 onion(s)
• 2 tbsp oil (peanut oil)
• 2 tbsp butter
• 150 ml white wine
• salt and pepper
• Parsley
• 1 tbsp flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Dice the onion. Heat the oil in a non-stick pan, then brown the meat. Depending on the size of the pan and the amount of meat, it may be advisable to do this in two batches. After frying, remove the meat and keep warm. Then, in the same pan (be sure to leave any cooking residue and oil in), melt the butter and sauté the onions until translucent. Add the mushrooms and sauté briefly. Dust everything with flour and stir to combine. Deglaze with the wine and simmer briefly, then pour in the cream and veal stock and season with salt and pepper. Simmer the sauce over medium heat until thickened and just before serving, add the meat and some chopped parsley. This goes very well with rösti or spaetzle.