Zürcher Geschnetzeltes
Zürcher Geschnetzeltes spread from the canton of Zurich only in the first half of the 20th century, and recipes published in Swiss cookbooks from the 1940s confirm today's version, with cream and mushrooms. Cutting the meat into thin strips, a technique rare in traditional Alpine cooking, allows for extremely fast cooking. Today it's considered one of Switzerland's national dishes, appearing on restaurant menus across the country, almost always alongside rösti, never rice or noodles.
Veal cut into thin strips
Thin strips of veal cook in just seconds, keeping the meat tender and juicy.
Mushrooms are mandatory
Sliced button mushrooms add texture and soak up the flavours from the pan.
A splash of Swiss white wine
White wine deglazes the pan and adds acidity that balances the thick cream.
Rösti is the classic partner
The dish is almost always served alongside crispy rösti, never rice or pasta.
Ingredients 4 servings
- 600g veal, cut into thin strips
- Salt and pepper
- 2 tbsp flour
- 3 tbsp butter
- 250g button mushrooms, sliced
- 1 small onion, finely chopped
- 150ml white wine
- 300ml cooking cream
- Fresh parsley, chopped
How to make it
- 1Season the veal strips with salt, pepper, and a light dusting of flour.
- 2Heat the butter in a large pan and quickly sear the meat strips, in batches, for just a few seconds on each side, then set aside.
- 3Sauté the onion and mushrooms in the same pan until softened and fragrant.
- 4Pour in the white wine and let it reduce by half, deglazing the bottom of the pan well.
- 5Add the cream and let it simmer gently until it thickens slightly.
- 6Return the meat to the pan just long enough to warm through, without overcooking it.
- 7Scatter with fresh parsley and serve immediately alongside crispy rösti.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
