Veal with Mushroom Cream Sauce (Swiss Zürcher Geschnetzeltes)

Zürcher Geschnetzeltes translates as 'cut meat Zurich style', but if you see it on a menu in Switzerland the dish will be made using strips of veal (calf meat) and sometimes veal liver. The veal is cooked with mushrooms, onions, wine and cream and usually eaten with Rösti (Swiss potato cake) or Spätzle (German pasta). You can substitute the veal with chicken or pork if desired.

2 lbs veal cutlets, sliced into ¾" strips (1 kg)
3 Tbsp. all-purpose flour, unbleached
2 Tbsp. butter
2 Tbsp. extra-virgin olive oil
½ cup onions, finely chopped (100 g)
2 cloves garlic, finely sliced
15 fresh sage leaves, chopped
7 oz cremini mushrooms, thickly sliced
1 cup dry white wine
sea salt
black pepper, freshly ground
1¼ cups heavy cream

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.