A delightful Swiss-inspired veal dish with a creamy mushroom sauce, perfect for a comforting dinner.
Coat the veal slices with flour evenly.
Shake off excess flour to avoid clumping.
Heat half the butter and oil in a frying pan over medium-high heat. Once hot, add the veal and cook quickly until browned on all sides. Remove and set aside.
Do not overcrowd the pan to ensure even browning.
In the same pan, add the remaining butter and oil. Sauté the onion, garlic, and sage until fragrant. Add the mushrooms and cook until softened.
Stir occasionally to prevent burning.
Deglaze the pan with white wine, scraping up any browned bits. Return the veal to the pan and cook until the wine reduces.
Use a wooden spoon to avoid scratching the pan.
Lower the heat and stir in the cream. Simmer gently for a few minutes until the sauce thickens. Season with salt and pepper to taste.
Do not boil the cream to prevent curdling.
Serve the veal and mushroom sauce hot, garnished with fresh herbs if desired.
Pair with a side of your choice for a complete meal.
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