Minced veal bellevoir is one of the national dishes of Switzerland. This particular recipe is from the famous Bellevoir hotel school in Zurich. As shared in The Swiss Cookbook by Nika Standen Hazelton, the Swiss butchers sell the veal for this dish already minced; they do the mincing in special machines which produce even julienne strips about 1/4 inch wide.
The creaminess of the sauce somehow reminded me of the Swabian Schnitzel I made a while ago. We ate this with a pasta noodle and it actually complement it pretty awesome.
I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 1 1/2 lbs veal cutlets
- 6 Tbsp butter
- 3 Tbsp minced shallots
- 1/4 cup brandy
- 1/4 cup flour
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 1/3 cups dry white wine - heated
- 1 cup heavy cream - heated
- 1 Tbsp minced parsley
- Trim the meat of all fat and gristle. Cut against the grain into 1/4-inch wide strips and 1-inch long. heat the butter in a large skillet or chafing dish
- Add the shallots and cook for 3 minutes, or until soft and golden. Add the veal. Cook, stirring constantly, for 2 minutes. Flame with the brandy. When the flame has died down, sprinkle the flour over the veal. Stir in the salt and pepper
- Add the hot wine and heated cream. Cook over low heat, stirring constantly, until the mixture comes just below the boiling point and thickens. Sprinkle with the minced parsley. Serve immediately