Zürcher Geschnetzeltes (Zurich-Style Veal in Cream Sauce)
In short: Thin strips of veal seared with mushrooms and finished in a white wine and cream sauce, the classic Zurich dish served with rösti. It takes about 50 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 490 kcal
Zürcher Geschnetzeltes is the dish most visitors associate with Zurich: thin strips of veal and mushrooms in a creamy white wine sauce. The meat is seared in small batches, kept barely cooked and returned to the sauce at the last minute so that it stays tender. Rösti is the traditional partner, and the pairing is on menus across German-speaking Switzerland.
Instructions
- Pat the veal dry and toss it with the flour, 1/2 tsp of the salt and the pepper. For easier slicing, freeze the meat for 20 minutes beforehand.
- Heat 1 tbsp butter and the oil in a large heavy skillet over high heat. Sear the veal in 3 batches for about 1 minute per batch, until browned outside and still pink inside. Move to a plate.
- Lower the heat to medium and melt the remaining butter. Cook the mushrooms for 5 to 6 minutes, until browned and dry, then add the onion and cook for 2 minutes.
- Pour in the wine and bubble for 2 to 3 minutes, scraping up the browned bits, until it has reduced by about two thirds.
- Add the stock and cream and simmer for 5 minutes, until the sauce is lightly thickened and glossy.
- Return the veal and its juices to the pan and warm for 1 to 2 minutes, until just cooked through at 63°C (145°F). Season with the remaining salt, the lemon juice and the parsley.
- Serve at once with rösti.
Tips
- Veal gives the authentic flavor, but pork tenderloin or chicken breast cut into the same thin strips make good, cheaper substitutes. Cook chicken to 74°C (165°F).
- Sear the meat in batches over high heat. A crowded pan makes the veal stew in its juices and turn gray and tough.
Questions and answers
What do you serve with Zürcher Geschnetzeltes?
Rösti is the classic partner in Switzerland. Buttered egg noodles or boiled potatoes work too, with a simple green salad on the side.
Why does my veal turn tough?
Veal cooks very quickly. Sear it in small batches and only warm it briefly in the sauce, because simmering it for longer makes it dry and chewy.
Can I make it without wine?
Yes. Replace the wine with extra stock and add a teaspoon more lemon juice, which gives the sauce the acidity it needs.
How long does it take to make Zürcher Geschnetzeltes (Zurich-Style Veal in Cream Sauce)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Zürcher Geschnetzeltes (Zurich-Style Veal in Cream Sauce)?
About 490 kcal per serving, with 36 g of protein, 9 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 490 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 9 g |
| Fat | 33 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 880 mg |
Estimated values, calculated from the ingredients.
