Zürcher Geschnetzeltes is a classic Swiss dish of thinly sliced veal and mushrooms in a light cream sauce, often served with crisp rösti. It is elegant enough for guests but quick enough for a weeknight.
Sear the veal briefly in batches, then build the mushroom sauce separately. Return the meat only at the end so it stays tender while the cream reduces.
Do not crowd the pan when browning the veal; a quick sear gives better texture and keeps the slices from stewing.
Serving Suggestions
Serve with rösti and a green salad. A squeeze of lemon or a little chopped parsley brightens the cream sauce.
Recipe Notes
The veal is best fresh. Refrigerate leftovers for up to two days and reheat gently so the cream sauce stays smooth.
Swiss Zürcher Geschnetzeltes
Tender veal and mushrooms in a light cream sauce served with crisp Swiss rösti.
Ingredients
Equipment
Method
Prepare the rösti:
- Coarsely grate the potatoes and squeeze them dry in a clean towel. Toss with salt. Melt the butter in a nonstick skillet, add the potatoes, press into a loose round, and cook over medium heat for 8 minutes per side until crisp and tender.
Sear the veal:
- Melt the butter in a large skillet over medium-high heat. Sear the veal in batches for 60 to 90 seconds per side. Transfer to a plate.
Make the sauce:
- Cook the onion and mushrooms in the same skillet until browned. Add the wine and reduce by half. Add the stock and simmer for three minutes.
Finish:
- Stir in the cream and cornstarch slurry. Simmer gently until lightly thickened. Return the veal and any juices to the pan for one minute, just until hot.
Serve:
- Taste and season. Slice the rösti into wedges, spoon the veal and mushroom sauce alongside, and finish with parsley.
Nutrition
Notes
- Use veal or beef stock with no wheat-based additives for a gluten-free plate.
- Keep the cream at a gentle simmer rather than a hard boil.
