Veal Zurich Style
|Leg of veal||700 Gram (1 1/2 Pound)|
|Seasoned flour||3 Tablespoon|
|Finely chopped shallots||1 Tablespoon|
|Dry white wine||125 Milliliter (1/2 Cup)|
|Cream||125 Milliliter (1/2 Cup)|
Slice the veal as thinly as possible across the grain and cut these slices into thin strips.
Toss in seasoned flour.
Heat the butter in a saute pan.
Add the chopped shallots and fry for 1 to 2 minutes.
Add the veal and saute over high heat for 2 minutes or until well browned.
Sprinkle with paprika, if you are using it.
Reduce the heat, pour in the wine and bring to simmering point.
Stir in the cream and reheat, but do not boil.
Adjust the seasoning and serve at once.