Zürcher Geschnetzeltes — Print Recipe

Tender thin strips of veal in a velvety white wine and cream sauce with mushrooms, a hallmark of Zurich cuisine served over buttery rösti.

Ingredients

1 Pat veal strips dry and season with salt and white pepper.
2 Heat oil in a large skillet over high heat. Sear veal in batches for 1 min per side. Remove and set aside.
3 Reduce heat to medium. Add butter and sauté shallot until translucent, about 2 min.
4 Add mushrooms and cook until golden, about 4 min.
5 Deglaze with white wine and reduce by half, about 3 min.
6 Pour in cream and simmer until sauce thickens, about 5 min. Add lemon juice.
7 Return veal to the pan and warm through for 1 min. Do not overcook.
8 Serve immediately over rösti, garnished with parsley.

Did You Know?

The dish became so popular in Zurich restaurants during the 1940s that it was adopted as the unofficial signature dish of the city.