Zürcher Geschnetzeltes
A classic Swiss dish from Zurich, featuring thinly sliced veal sautéed with mushrooms in a creamy white wine and cream sauce, often served with Rösti (though we'll omit Rösti to avoid duplication).
🧂 Ingredients
- 600 g Veal cutlets(thinly sliced into strips)
- 2 tbsp All-purpose flour
- 3 tbsp Butter
- 1 medium Onion(finely chopped)
- 250 g Mushrooms(sliced)
- 150 ml Dry white wine
- 200 ml Veal or chicken broth
- 150 ml Heavy cream
- 1 tbsp Lemon juice
- 2 tbsp Fresh parsley(chopped, for garnish)
- Salt(to taste)
- Black pepper(freshly ground, to taste)
👨🍳 Instructions
- 1
Lightly dredge the veal strips in flour, shaking off any excess.
💡 Tip: This helps to thicken the sauce. - 2
Melt 2 tbsp of butter in a large skillet over medium-high heat. Sear the veal in batches until golden brown on all sides. Do not overcrowd the pan. Remove veal and set aside.
⏱️ 5-7 minutes per batch - 3
Add the remaining 1 tbsp of butter to the skillet. Sauté the chopped onion until softened, about 3-4 minutes.
⏱️ 4 minutes - 4
Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 5-7 minutes.
⏱️ 7 minutes - 5
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by half.
⏱️ 3-5 minutes - 6
Add the veal broth and bring to a simmer. Cook for another 5 minutes to allow the flavors to meld.
⏱️ 5 minutes - 7
Stir in the heavy cream and lemon juice. Season with salt and freshly ground black pepper to taste. Return the seared veal to the pan and heat through gently for 2-3 minutes. Do not boil.
⏱️ 3 minutes - 8
Garnish with fresh chopped parsley before serving.
💡 Tip: Serve immediately.
💡 Pro Tips
- ✓Use good quality veal for the best flavor and tenderness.
- ✓Avoid overcooking the veal, as it can become tough.
- ✓Adjust the amount of lemon juice to your preference for acidity.
🔄 Variations
- Add a splash of sherry or brandy along with the white wine for added depth.
- Incorporate other vegetables like leeks or bell peppers.
- For a richer sauce, use a combination of cream and crème fraîche.