Kalbsgeschnetzeltes

Name: Kalbsgeschnetzeltes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Liechtensteiner
Ingredients: 600g veal loin or shoulder, cut into thin strips; 250g button mushrooms, sliced; 1 large shallot, finely diced; 2 tbsp butter; 1 tbsp vegetable oil; 150ml dry white wine; 250ml heavy cream; 1 tbsp Dijon mustard; Salt and white pepper; 2 tbsp fresh parsley, chopped; Squeeze of lemon juice

Kalbsgeschnetzeltes (KALBS-geh-shnet-sel-tes)

Sliced Veal in Cream Sauce

⏱ Prep Time 35 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 482 kcal

Tender strips of veal sautéed with mushrooms in a luxurious white wine and cream sauce, a refined alpine dish served with rösti or noodles.

Nutrition & Info

Protein 34.0g

Carbs 10.0g

Fat 34.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

large skillet sharp knife wooden spoon

Presentation Guide

Vessel: warm deep plate

Garnishes: parsley, mushroom slices

Accompaniments: rösti, buttered noodles

Ingredients

600g veal loin or shoulder, cut into thin strips
250g button mushrooms, sliced
1 large shallot, finely diced
2 tbsp butter
1 tbsp vegetable oil
150ml dry white wine
250ml heavy cream
1 tbsp Dijon mustard
Salt and white pepper
2 tbsp fresh parsley, chopped
Squeeze of lemon juice

Instructions

1
Pat veal strips very dry with paper towels and season with salt and white pepper. This ensures proper browning in the hot pan.
2
Heat oil and half the butter in a large skillet over high heat. Sear veal strips in small batches for one minute, keeping them pink. Remove and set aside.
3
Add remaining butter, cook shallots and mushrooms over medium-high heat for five minutes until mushrooms are golden and any liquid has evaporated.
4
Deglaze with white wine, scraping up browned bits. Boil until wine is reduced by half, concentrating the flavors.
5
Add cream and mustard, simmer for three minutes until sauce thickens slightly. Season with salt, pepper, and a squeeze of lemon.
6
Return veal strips and any juices to the sauce. Heat through for one minute without boiling. Sprinkle with parsley and serve immediately.

💡

Did You Know?

Kalbsgeschnetzeltes is the dish most likely to appear on the menu at Liechtenstein's handful of fine-dining restaurants, though home cooks make it equally well.

Chef's Notes

Equipment Tips

large skillet
sharp knife
wooden spoon

Garnishing

parsley, mushroom slices

Accompaniments

rösti, buttered noodles

The Story Behind Kalbsgeschnetzeltes

This refined veal dish represents the more elegant side of Liechtensteiner cuisine, influenced by the Zurich version across the Swiss border. As Liechtenstein transformed from a poor agrarian principality into one of the world's wealthiest nations, its cuisine evolved too, incorporating more sophisticated preparations while maintaining alpine character. Kalbsgeschnetzeltes became the signature celebration dish, showcasing quality local veal in a sauce of wine and cream that speaks to both tradition and refinement.

🕐 Traditionally enjoyed restaurant dinner, special occasions 📜 Origins: Swiss-Liechtensteiner refinement

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