Zürcher Geschnetzeltes

Step by stepInstructions

1. Pat the veal dry and season with salt and pepper.
2. Melt the butter in a large skillet over high heat. Sear the veal in two batches until just browned, about 1–2 minutes per batch, and transfer to a plate.
3. Lower the heat to medium, add the shallot and mushrooms, and cook until the mushrooms release their liquid and brown, about 6 minutes.
4. Pour in the brandy, if using, and let it bubble; add the wine and stock and simmer until reduced by half, about 5 minutes.
5. Stir in the cream and the cornstarch slurry and simmer 2 minutes until the sauce lightly coats a spoon.
6. Return the veal with its juices to the pan, warm through gently, and finish with the lemon juice. Scatter with parsley and serve over rösti.