Geschnetzle
Ingredients:
4 Veal Cutlets, 6 ounces each
I tablespoon Oil
I tablespoon Butter
Flour
Salt
White Pepper
˝ Medium Onion or 4 Shallots
Worcestershire Sauce
Chopped Parsley
8 ounces White Mushrooms
4 ounces Rhine Wine
1 cup Whipping Cream
1 Lemon
Method of Preparation:
Clear the veal cutlets of silver skin and tendons. Pound thin and slice into strips. Dust with salt, pepper and flour. Heat the oil in a sauté pan. Add veal and sauté quickly over high heat until lightly brown. Remove meat with slotted spoon, leaving any juice in the pan. Melt butter in pan over medium heat. Add onions and mushrooms. Sauté until onions are translucent. Add wine, reduce liquid. Add cream and bring to a boil, stirring the mixture occasionally to prevent lumping. Return meat to frying pan and bring to a boil. Add grated lemon rind, a dash of Worcestershire sauce and remove from fire. Squeeze a little lemon juice‑ correct seasoning with salt and pepper‑ sprinkle with chopped parsley or chives.