Vealzurich Recipes

ZüRCHER GESCHNETZELTES - ZURICH VEAL RECIPE

Zürcher Geschnetzeltes - Zurich Veal Recipe image

Make and share this Zürcher Geschnetzeltes - Zurich Veal Recipe recipe from Food.com.

Provided by PanNan

Categories Veal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs veal cutlets, sliced into 3/4 in strips
3 tablespoons all-purpose flour
2 ounces unsalted butter
2 tablespoons olive oil
1 onion, very finely sliced
2 garlic cloves, finely sliced
15 fresh sage leaves, chopped
7 ounces cremini mushrooms, thickly sliced
1 cup dry white wine
sea salt & freshly ground black pepper
1 1/4 cups heavy cream

Steps:

Sprinkle the flour over the meat and coat well. Heat half of both the butter and oil in a frying pan. As soon as the butter foams, add the meat and brown it very quickly on all sides. Set aside on a plate.
Add the rest of the butter and oil to the pan and sauté the onion, garlic and sage for a few minutes, then add the mushrooms. Stir well and when the mushrooms start to soften, continue cooking for about 5 minutes longer.
Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape away any crust that has formed. Add the veal and cook, stirring, until the wine has evaporated. Turn the heat down to low and cook for another 10 minutes.
Season with salt and pepper, and at the last moment, add the cream, let it bubble for 2 minutes, then remove from the heat and serve.

VEAL SCHNITZEL

Veal Schnitzel image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 large (6 to 7 ounce) veal cutlets
Waxed paper
1 cup flour
Salt and pepper
2 eggs
A drizzle extra-virgin olive oil
1 cup cracker meal, found near bread crumbs or at fish counter in market
Butter, for frying
Whole nutmeg
Chopped fresh parsley, for garnish
1 lemon, cut into wedges

Steps:

Cover work surface with a sheet of waxed paper. Arrange cutlets with a few inches between them on paper. Top work surface with a second sheet of waxed paper. Pound cutlets out to 1/4-inch thick using the bottom of small heavy skillet or a rubber mallet.
Heat a large skillet over moderate heat.
Set veal aside and set up 3 disposable pie tins and a plate in a row. Place flour in 1 disposable tin and season with salt and pepper. In the second disposable tin, beat eggs with a drizzle of oil and season with salt. In the third disposable tin, pour out about 1 cup of cracker meal.
Bread veal in flour. Coat the veal evenly with egg on both sides. Gently press veal into cracker meal and rest coated cutlets on a plate. Add a drizzle of oil and 1 1/2 tablespoons butter to the skillet.
When butter foams, add 2 pieces of veal and cook 3 to 4 minutes on each side until golden brown all over. Remove to a warm plate and grate a little nutmeg over hot schnitzel. Repeat with remaining 2 veal cutlets. Garnish veal with parsley and serve with lemon wedges.

VEAL ZURICH

Veal Zurich image

this is quick and tasty, great served over buttered noodles. i first tried this dish yers ago. it's from my cookbook by pierre franey called 60 minute gourmet, which was compiled from his weekly column in the NY Times, circa 1970s. i apologize if it's not authentic, but it is very good.

Provided by chia2160

Categories Veal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb veal, cut into strips
1/2 lb pork, cut into strips
3 cups sliced mushrooms
3 tablespoons oil
salt and pepper
2 tablespoons butter
2 tablespoons chopped shallots
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon chives
1 tablespoon parsley
1 tablespoon tarragon
2 cups sour cream

Steps:

saute veal and pork in oil, set aside.
saute mushrooms, until brown, add to veal.
heat butter in skillet, add shallots.
add wine, reduce to almost gone, add chicken broth and meat drippings.
cook down by 1/3, add spices and sour cream.
add meat and mushrooms back to pan to heat through.
serve with noodles.

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