Zurich-style strips of veal with mushrooms in a creamy white-wine sauce.
Zürcher Geschnetzeltes is closely associated with Zurich and Swiss restaurant cooking. Thin veal strips are cooked quickly, then finished with mushrooms and a light cream sauce.
Explore more Switzerland recipes →
- Cuisine
- Swiss
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Ingredients
Method
-
Season veal lightly and sear quickly in batches in oil and half the butter. Remove before it overcooks.
-
Add remaining butter, shallots and mushrooms and cook until lightly browned.
-
Dust with flour, cook briefly, then add wine and reduce by half.
-
Add stock and cream and simmer until lightly thickened.
-
Return veal only long enough to heat through, then finish with parsley and pepper.
Chef’s notes
Veal cooks quickly, so brown it in batches and return it only at the end. The sauce should coat rather than drown the meat.
Tips and variations
Chicken breast can replace veal for a practical variation, though it is no longer the classic Zurich preparation.
Storage
Refrigerate for up to 2 days. Reheat gently to protect the cream sauce and meat texture.
Allergens
Contains milk and wheat. Wine contains alcohol during preparation.
Always Cook with Heart. Always!
Made it?
Rate this recipe. Your rating helps other cooks.
No ratings yet. Be the first.
