Zürcher Geschnetzeltes

Method

1. Pat the veal dry with paper towels and cut it against the grain into thin strips about 5 mm thick and 4 cm long. Finely chop the shallot, trim the mushrooms and slice them 3–4 mm thick, and chop the parsley. This dish comes together in minutes, so have everything ready within reach.

2. Right before cooking, season the veal with the salt and pepper and toss it in the flour, shaking off the excess. Heat the oil in a frying pan over high heat until it just starts to smoke (pan size · number of batches: 26 cm · 1×). Spread the veal in a single layer and sear each batch for only 2 min, until browned outside but still pink inside. Tip it onto a plate with its juices. A crowded pan makes the meat stew in its own liquid, so always work in batches.

   Add in this stepVeal (tender cut such as topside or loin) 300 gPlain flour 10 gSalt ¼ tspBlack pepper ½ pinchNeutral oil 1 tbsp

   high heat

3. Turn the heat down to medium heat and melt the butter in the same pan. Cook the shallot for 2 min until translucent, then add the mushrooms and cook for 4 min more, until their liquid has almost evaporated and the edges are lightly browned. Scrape up the brown bits on the bottom of the pan; they carry the flavour.

   Add in this stepButter 15 gShallot (or a little onion) 1Button mushrooms 150 g

   medium heat

4. Pour in the wine and let it bubble over medium-high heat for 1 min 30 sec, scraping the pan with a wooden spoon, until reduced by half. Move on once the sharp alcohol smell has gone.

   Add in this stepDry white wine 80 ml

   medium-high heat

5. Add the stock and cream and simmer over medium heat for 4 min until reduced. It is ready when the sauce coats the back of a spoon and a finger drawn through it leaves a clean line.

   Add in this stepChicken stock (or veal stock) 100 mlDouble cream (about 35% fat) 150 ml

   medium heat

6. Lower the heat to low heat, return the veal with its juices and warm it through for just 1 min. Do not let the sauce boil again or the meat will toughen. Season with the rest of the salt and pepper and the lemon juice, scatter over the parsley and serve straight away.

   Add in this stepSalt ¼ tspBlack pepper ½ pinchLemon juice 1 tspFlat-leaf parsley, chopped 1 tbsp

   low heat