Entree: Switzerland – German Swiss – Kalbsgeschnetzeltes (Thinly sliced veal quickly sautéed and finished in a creamy white wine and mushroom sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 1 lb (454 g) veal scallopini, trimmed and thinly sliced
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) neutral oil (canola or grapeseed)
- 8 oz (225 g) cremini or champignon mushrooms, sliced
- 1 small onion, finely chopped
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) veal or beef stock
- 1 cup (240 ml) heavy cream
- 1 tsp (3 g) cornstarch mixed with 1 tbsp (15 ml) cold water (optional, for thickening)
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Pat the veal dry and season with salt and pepper. Heat a large skillet over medium-high heat and add butter and oil until foaming.
2. Sear the veal in batches, about 45–60 seconds per side, until lightly browned but not overcooked; transfer to a plate and keep warm.
3. Reduce heat to medium, add mushrooms and chopped onion to the same skillet, and sauté until soft and golden, about 5–7 minutes.
4. Deglaze the pan with the white wine, scraping up browned bits; simmer until wine is reduced by half, about 2–3 minutes.
5. Add stock and cream, bring to a gentle simmer. If a thicker sauce is desired, whisk in the cornstarch slurry and simmer until slightly thickened.
6. Return the veal to the skillet and warm through for 1–2 minutes without boiling. Stir in lemon juice and chopped parsley, adjust seasoning, and serve immediately.