Zurich-Style Veal and Mushrooms
On a work surface, place 2 cutlets at a time between 2 sheets of parchment paper. With a smooth mallet or rolling pin, pound until thin. Cut each cutlet into ½-inch (1 cm) wide strips. In a very hot,
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Ingredients
- 1 ½ lb (675 g) veal cutlets
- 3 tbsp (40 g) butter
- 1 onion, thinly sliced
- ½ lb (225 g) white mushrooms, sliced
- 1 tbsp unbleached all-purpose flour
- ½ cup (125 ml) white wine
- ¾ cup (180 ml) 35% heavy cream
- Salt
- pepper
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