Swiss chopped veal (Emince de veau) is a very popular dish all over Switzerland, many regions having their own variations of it. The meat is not minced but is cut, either by hand or with a special cutter. Good quality beef steak can be used in place of veal.
450 g / 1 lb veal escalope or beef rump steak cut into 5 mm / 1/4 in slices
flour for coating
salt and freshly ground black pepper
50 g / 2 oz butter
1 large onion, finely chopped
30 ml / 2 tbs lemon juice or white wine
1- Cut the meat into 6 mm / 1/4 in cubes, then sprinkle them lightly with flour, salt and pepper and reserve.
2- Melt the butter in a frying-pan over medium heat, then saute the onion until it is tender but only lightly browned.
3- Add the meat to the pan, raise the heat to medium-high and cook fairly quickly for 3-4 minutes, turning it frequently. The small pieces of meat should cook in that time. Stir in lemon juice or wine and serve at once, accompanied by Rosti.
- In Zurich chopped mushrooms are added to the meat, and in St Gall a little cream is poured over the meat instead of lemon juice.
Don't wait , your Swiss chopped veal is ready.
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