[ HAWAII'S KITCHEN ]

Elegant veal dish
is easy to make

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This dish was prepared on "Hawaii's Kitchen" Sunday by Martin Wyss, former owner and chef of the Swiss Inn Restaurant, who will be helping prepare a benefit dinner at Leeward Community College on Friday. The show airs at 5:30 p.m. on KHON/Fox.

Emince de Veal Zurich Style

18 ounces veal, very thinly sliced, or boneless, skinless chicken breast or thighs, very thinly sliced
Salt and white pepper, to taste
1 tablespoon flour
2 tablespoons oil
1 tablespoon butter
3 tablespoons finely chopped onion
1 cup sliced, cooked fresh mushrooms or 4 ounces canned mushroom (stems and pieces)
1/2 cup white wine
1/2 cup heavy cream
1 cup commercially prepared brown gravy
1 tablespoon parsley, chopped

Season veal with salt and pepper; sprinkle with flour.

Heat oil in skillet until very hot, then add butter. Add veal and sauté quickly until slightly brown on all sides. Add onions and sauté a little longer. Remove veal and onions.

Add wine and mushrooms to the hot pan and cook a minute or two. Add cream and brown gravy and continue cooking until sauce is reduced to desired consistency (not too thick). Return veal and onion to sauce. Mix well, but do not boil. Sprinkle with parsley.

Nutritional information unavailable.

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