Vitello Alla Zurich (Swiss Veal)

• 1 lb veal cutlet, pounded thin medallion size
• 14 lb diced veal kidney (optional)
• 12 lb fresh mushrooms, sliced
• 2 -3 shallots or 1 medium onion
• 2 tablespoons olive oil, divided use
• 2 tablespoons butter, divided use
• 14 cup chopped parsley
• 2 garlic cloves, minced
• dry white wine (1/4 to 1/2 cup)
• salt and pepper
• heavy cream, room temp. (1/4 to 1/2 cup)

1. In a saute pan on medium-high heat, add 1 Tblsp.
2. oil and 1 Tblsp.
3. butter.
4. When up to temperature without browning the butter, saute the veal for about 10 seconds on each side; set aside and keep warm.
5. Add the rest of the butter and oil to the pan and saute the shallots and kidneys if using.
6. Salt and pepper to taste.
7. Saute until the shallots are almost translucent.
8. Add the mushrooms, toss well and cook until the mushrooms are al dente.
9. Remove everything with a slotted spoon and set aside with the veal.
10. Add a good splash of wine (1/4-1/2 cup) and de-glaze the pan.
11. As it reduces, add the same amount of cream, the garlic, and parsley and further reduce.
12. To thicken, add a teaspoons of roux and blend in well for a few minutes.
13. Take a taste and texture test and adjust as required.
14. Return the veal and mushroom mixture to the pan and cook just long enough to heat through.
15. Serve with Stracciatella.

veal cutlet, veal kidney, mushrooms, shallots, olive oil, butter, parsley, garlic, white wine, salt, heavy cream

Taken from www.food.com/recipe/vitello-alla-zurich-swiss-veal-455448 (may not work)