#vealcutlets

Veal Cutlets with Prosciutto and Parmesan Cream

This Zurich-style veal dish features tender cutlets smothered in a creamy mushroom sauce, creating a rich and satisfying meal. It's a classic Swiss comfort food that pairs perfectly with smashed potatoes or your favorite side dish.

Ingredients: 4 veal cutlets. Salt and pepper to taste. 2 tablespoons all-purpose flour. 2 tablespoons butter. 1 cup sliced mushrooms. 1/2 cup chicken broth. 1/2 cup heavy cream. 1 tablespoon chopped parsley.

Instructions: Season veal cutlets with salt and pepper, then coat with flour. In a large skillet, melt butter over medium-high heat. Add veal cutlets and cook until browned on both sides, about 3-4 minutes per side. Remove from skillet and set aside. In the same skillet, add mushrooms and cook until they release their liquid and begin to brown, about 5 minutes. Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet. Stir in heavy cream and bring to a simmer. Cook until sauce thickens slightly, about 3-4 minutes. Return veal cutlets to the skillet and cook until heated through, about 2 minutes. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes