Zurich Veal
By: Anonymous
Published: Sunday, February 14, 2010 - 11:40am

Ingredients




1 pound veal escallope
Salt to taste
Freshly-ground black pepper to taste
5 tablespoons butter
cup chopped shallots
cup dry white wine
1 cup heavy cream
Zest of one lemon
1 tablespoon finely-chopped fresh parsley leaves
1 recipe Leek Rosti (see 
Preparation

1 Season the veal with salt and pepper. In a large saute pan, over medium heat, melt half the butter. Quickly pan-fry the veal for a couple of minutes on each side. Remove from the pan and keep warm. Continue cooking the remaining veal. 2 With a paper towel, wipe out the saute pan. Melt the remaining tablespoon of the butter. Add the shallots. Season with salt and pepper and saute for 1 minute. Add the wine and bring the liquid to a simmer. Cook until the liquid reduces by half. Stir in the cream and bring to a simmer. Cook for 2 minutes. Add the veal and lemon peel and heat for 1 minute. 3 To serve, place a quarter of Rosti in the center of each plate. Place some of the slices of veal around the potatoes. Add the parsley to the sauce and mix well. Spoon the sauce over the veal and serve. 4 This recipe yields 4 servings. 


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Tags:

meatsvealmaindish 


Yield:




12.0 servings





Added:

    Sunday, February 14, 2010 - 11:40am  


Creator: 

Anonymous 










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Preparation

 1  Season the veal with salt and pepper. In a large saute pan, over medium heat, melt half the butter. Quickly pan-fry the veal for a couple of minutes on each side. Remove from the pan and keep warm. Continue cooking the remaining veal.  2  With a paper towel, wipe out the saute pan. Melt the remaining tablespoon of the butter. Add the shallots. Season with salt and pepper and saute for 1 minute. Add the wine and bring the liquid to a simmer. Cook until the liquid reduces by half. Stir in the cream and bring to a simmer. Cook for 2 minutes. Add the veal and lemon peel and heat for 1 minute.  3  To serve, place a quarter of Rosti in the center of each plate. Place some of the slices of veal around the potatoes. Add the parsley to the sauce and mix well. Spoon the sauce over the veal and serve.  4  This recipe yields 4 servings.