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Zurich schnitzel special, flambéed

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Ingredients for 2 servings:

  • 500 g veal fillet(s) or pork fillet
  • 2 small onions
  • 400 g mushrooms
  • 250 ml cream
  • 1 clove(s) garlic
  • 8 cl Cognac (if the lid is thin, brandy will also work)
  • 2 sprigs of thyme
  • Salt and pepper, white
  • 2 servings of spaetzle or rösti
  • Flour
  • Sauce thickener, light

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Season the meat with salt and pepper (and a little flour). Brown briefly in oil and remove from the pan. Sauté the onions and garlic, add the mushrooms and sauté. Deglaze with cognac and flambé. Add the cream, thin with milk if desired, and thicken with a sauce thickener. Add the meat (including its juices). Season with salt, pepper, and thyme (remove the sprigs). Serve with spaetzle or hash browns. Enjoy! White wine (followed by the rest of the cognac).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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