Zürcher Geschnetzeltes

Ingredients

• 1 pcs Shallot
• 300 g Veal Escalope
• 2 tbsp Butter
• 100 ml Veal Stock
• 120 ml Heavy Cream
• 1 pcs Lemon
• 0.5 tsp White Pepper
• 1 tsp Kosher Salt
• 100 ml White Wine
• 10 g Parsley

Method

1. Pat {veal_escalope} dry, thinly slice it into strips, then season with {kosher_salt} and {white_pepper}. Dry meat sears instead of steaming.
2. Finely dice {shallot}, chop {parsley}, and cut {lemon} for juicing so the finish comes together quickly.
3. Heat a large skillet over high heat with part of the {butter}. Sear {veal_escalope} in a single loose layer, working in batches if needed, for a brief hard sear until lightly browned and just cooked, then remove. Do not crowd the pan or the meat will steam.
4. Lower to medium heat, add the remaining {butter}, then sweat {shallot} with a pinch of {kosher_salt} for a few minutes until soft and translucent. Add {white_wine} and reduce until syrupy, then add {veal_stock} and reduce again before stirring in {heavy_cream}. Simmer gently until the sauce lightly coats a spoon; do not boil hard.
5. Return {veal_escalope} to the skillet off low heat and warm it through briefly in the sauce without simmering, so it stays tender. Add {parsley}, squeeze in {lemon}, taste, and adjust with {kosher_salt} and {white_pepper} for a bright finish.