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Zürcher Geschnetzeltes
Switzerland
Found in every traditional Zurich restaurant. The authentic version uses calf's kidney alongside veal.
Zurich-style sliced veal in a cream and white wine sauce with mushrooms. The dish Zurich is internationally famous for, served with rösti.
Prep
15 mins
Cook
20 mins
Difficulty
Medium
Calories
535 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
600gveal escalope, cut into thin strips
250gmushrooms, sliced
1shallot, finely chopped
150mldry white wine
300mldouble cream
50gbutter
lemon juiceto taste
parsleyto garnish
Method
1
Season veal. Fry in very hot butter in small batches, 1 minute. Remove.
2
Fry shallot and mushrooms. Add wine. Reduce by half. Add cream. Simmer 5 minutes.
3
Return veal. Heat through — do not overcook.
4
Add lemon juice and parsley. Serve with rösti.
Chef's Tip
Sear the veal in very small batches in very hot butter — crowding the pan steams rather than sears.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.