This version comes from the Auberge de L'Onde in the wine village of St. Saphorin, where the dish is served with rösti potatoes.
Veal Sauté Zurichoise
ING 1 1/4 pounds thinly sliced veal scaloppine, cut into 2-by-1/3-inch strips across grain for tenderness S/p 3 tb flour 2 tb vegetable oil 1/2 pound white mushrooms, thinly sliced 1/3 cup minced shallots 1/3 cup dry white wine 1 1/4 cups h/ cream tsp fresh lemon juice
METHOD Season the veal with salt and pepper. Put the flour in a small bag, add the veal and shake to coat. Shake off any excess. Heat the oil in a large skillet. Add half of the veal and cook over moderately high heat until barely cooked through, about 2 minutes. Transfer to a plate and repeat with the remaining meat.
Add the mushrooms and shallots; cook/stir/soften 5 min over moderate heat. Add the wine and simmer briefly until almost evaporated. Add the cream; simmer/slightly reduced 5 min. Return the veal; bring to a simmer. Add lemon juice, s/p. Serve.