Karl Ratzsch's Rheinlander Veal

Recipe originally published in Restaurant Secrets of Milwaukee, Vol. 1 - 1993

2 veal cutlets (3 oz. inside round slices), flattened to 1/8 inch
1 tablespoon diced shallots
1/2 cup veal stock
1/4 cup Rhein wine
5 tablespoons soft butter
Salt, to taste
Pepper, to taste
1 cup sliced mushrooms
1 cup flour

Heat a large skillet over medium heat. Season and dredge veal cutlets in flour. Add 2 tablespoons butter to skillet, allow to melt. Add veal cutlets to skillet. Sauté veal about one minute per side; remove to warm plate.

Using same skillet, over medium heat, add shallots and mushrooms. Sauté 1 minute and deglaze skillet with Rhein wine. Cook 1 minute. Add veal stock and reduce to half. Whisk in 2 tablespoons of soft butter until sauce is slightly thickened. Remove from stove and adjust seasonings. Spoon sauce over veal and serve.


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