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Veal Zurich
serves 4 people
from Lugano Swiss Bistro in Carmel, California
  • 1 lbs lean veal (top round)
  • 1/4 cup white wine
  • 3 oz. butter
  • 1/4 cup heavy cream
  • 1 tsp. chopped shallots
  • 1/2 cup brown sauce
  • 1 cup sliced mushroom
  • 1 tsp. chopped parsley
  • Slice veal against the grain in thin postage stamp size pieces.
  • Heat a 10 inch skillet until hot. Drop in 2 oz butter. Quickly sauté the veal till brown all around. Take meat out of the skillet.
  • Add the rest of butter, let melt, add shallots and mushrooms and sauté for one minute.
  • Add wine and let the liquid reduce until it is almost all evaporated.
  • Add brown sauce and the juice from the browned meat.
  • Bring to a boil, add heavy cream and simmer till the sauce starts to thicken.
  • Add salt and pepper to your liking.
  • Add meat to the sauce, take skillet of the flame and add chopped parsley.
  • Do not cook again after you added the meat. Served at once with Roesti Potatoes.

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