I went back to the same restaurant three days in a row in Switzerland to have a meal like this one. The lemon is the key. I've dialled it up.
Serve over basmati or other rice.
|1.5 lbs||veal scallopini|
|0.75 tsp||kosher salt|
|0.66 lb||mushrooms, sliced, any kind you like|
|4 tbsp||fresh lemon juice and some zest too|
|0.33 cup||chicken broth|
|0.25 cup||white wine|
Rub veal with garlic. Cut it into 2-3" pieces.
Dredge veal in flour and salt mixture.
Saute veal in butter.
Remove meat and sauté mushrooms.
Add lemon juice, zest, broth, wine.
Add veal and cover. Simmer for 20 minutes on medium heat.
Add capers if you feel like it.
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