Book of Days Tales

The 3^rd Monday in April is Sechseläuten in Zurich which involves parades by the town guilds, ringing the town bells at 6 o’clock, and the burning of Böögg – a rag doll stuffed with fireworks – representing winter in effigy. In other words, it is a celebration of the arrival of spring. Zürich Geschnetzeltes, sliced veal in a mushroom cream sauce, is a perfect Swiss spring dish for the occasion.

Ingredients

2 lbs veal cutlets, sliced into ¾” strips
3 tbsp all-purpose flour
2 oz unsalted butter
2 tbsp olive oil
1 onion, peeled and very finely sliced
2 garlic cloves, peeled and finely sliced
15 fresh sage leaves, chopped
7 oz cremini mushrooms, thickly sliced
1 cup dry white wine  
sea salt & freshly ground black pepper
1 ¼ cups heavy cream

Instructions

Sprinkle the flour over the meat and coat well. Heat half of both the butter and oil in a frying pan. As soon as the butter foams, add the meat and brown it very quickly on all sides. Set aside on a plate.

Add the rest of the butter and oil to the pan and sauté the onion, garlic and sage for a few minutes, then add the mushrooms. Stir well and when the mushrooms start to soften, continue cooking for about 5 minutes longer.

Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape away any crust that has formed. Add the veal and cook, stirring, until the wine has evaporated. Turn the heat down to low and cook for another 10 minutes.

Season with salt and pepper, and at the last moment, add the cream, let it bubble for 2 minutes, then remove from the heat and serve.