Zurich Veal Recipe

Like Salt and Pepper - Rosti and Zurich Veal are a matched pair. In Swiss restaurants you will rarely, if ever, get one without the other. The traditional recipe also includes cubed veal kidneys.

20 grams / 1 oz white plain flour
20 grams / 1 oz butter
600 grams / 1¼ lb of veal steaks or schnitzel
250 grams / 8oz of button mushrooms (Champignons)
1 onion
200 mls / 7 floz. white wine
200 mls / 7 floz. cream
salt and pepper to taste
lemon juice
chives

Firstly slice the veal steak into fine strips, discarding any fat or sinew. Finely chop the onion, and slice the button mushrooms. Knead the butter and flour together into a small ball (beurre manié). Slice the chives into small rings. In a very hot skillet or pan, brown the meat quickly, add the mushrooms and onions. Continue cooking for another 2 minutes. Pour all the white wine into the pan and leave it to deglaze the pan for a moment. Then slowly add the cream and the butter ball. Let the ball dissolve in the sauce and stir well. Take the pan off the heat, season to taste with salt and pepper and add a dash of lemon juice. Garnish with the sliced chives and serve immediately. Don't reheat or the sauce will separate.

(Serves 4)

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