Zurich Veal

Recipe Ingredients

1 lb	454g / 16oz	Veal escallope
		Salt - to taste
		Freshly-ground black pepper - to taste
5 tablespoons	75ml	Butter
1/4 cup	36g / 1.3oz	Chopped shallots
1/2 cup	118ml	Dry white wine
1 cup	237ml	Heavy cream
		Zest of one lemon
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
1		Leek Rosti - (see recipe)

Recipe Instructions

Season the veal with salt and pepper. In a large saute pan, over medium heat, melt half the butter. Quickly pan-fry the veal for a couple of minutes on each side. Remove from the pan and keep warm. Continue cooking the remaining veal.

With a paper towel, wipe out the saute pan. Melt the remaining tablespoon of the butter. Add the shallots. Season with salt and pepper and saute for 1 minute. Add the wine and bring the liquid to a simmer. Cook until the liquid reduces by half. Stir in the cream and bring to a simmer. Cook for 2 minutes. Add the veal and lemon peel and heat for 1 minute.

To serve, place a quarter of Rosti in the center of each plate. Place some of the slices of veal around the potatoes. Add the parsley to the sauce and mix well. Spoon the sauce over the veal and serve.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D09) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.