Swiss creamy veal

My friend C. lives in Switzerland. She's Dutch, but she's been living in the Alpine country for some 10 years now. This means there's always a nice excuse for trip over there, but unfortunately that hasn't happened since I opened the shop. The good news is that she still visits her old friends in The Netherlands from time to time...
On her last visit to Arnhem she brought me a little authentic Swiss cookbook, with some lesser known recipes - I'll get back on that in a future blog. For now, I want to focus on a well-known and popular Swiss dish that I make on a very regular basis: Zurcher Geschetzeltes. Or: veal Zurich style. It's one of my favourite things in the world (fresh sage! white wine! mushrooms!). It's really a wintery dish, but who cares - I make it any time of the year!
The authentic Swiss approach is to serve it with rosti, but I'm not much of a potato-person, so I always serve it with brown rice.

This recipe is taken from "Winter in the Alps" by Manuela Darling-Gansser.

Ingredients (serves 6):
1 kg veal, cut into 2 cm (0.8 inch) slices (35.3 oz / 5.25 cups)
2-3 tablespoons unbleached wheat flour
50 gr butter (1.8 oz / 0.2 cups)
2 tablespoons extra vergine olive oil

1 onion, in thin slices

2 cloves of garlic, in thin slices

approx. 15 leaves of fresh sage, finely chopped

200 gr chestnut mushrooms, sliced (7.0 oz / 1.0 cups)

250 ml dry white wine (8.8 fl oz / 1.1 cups)

sea salt, freshly ground black pepper

300 ml cream (10.6 fl oz / 1.25 cups)

Cover the meat with the flour so it's well-coated. Heat half of the olive oil and butter in a pan. Add the meat as soon as the butter starts to foam and quickly brown the veal. Set aside in a bowl.

Add the remaining olive oil and butter to the pan and sautee the onion, garlic and sage for a few minutes. Add the mushrooms. Stir well and after the mushrooms have softened, leave them on the heat for another 5 minutes.
Put in the wine and use a wooden spoon to scrape remains off the bottom of the pan. Add the veal and slowly braise until the wine has evaporated. Turn the heat to low and leave to carefully bubble for another 10 minutes.
Add salt and pepper to taste and finally, pour in the cream. Let this cook for 2 minutes, remove the pan from the heat and serve immediately.