Zürcher Geschnetzeltes

Zürcher Geschnetzeltes is a quintessential Swiss dish originating from Zurich. The first recorded recipe appeared in a 1947 cookbook, featuring thin slices of veal, white wine, cream, and demiglace. Over time, cooks have introduced their own variations, frequently incorporating mushrooms and veal kidney.

To prepare Zürcher Geschnetzeltes, begin by sautéing thinly sliced veal in a hot pan with butter and onions. Once the meat is well-browned, set it aside. Next, deglaze the pan with white wine, then add cream and demiglace to create a rich sauce. Return the veal to the pan, along with mushrooms, and season the dish with salt, pepper, lemon juice, and occasionally a hint of paprika.

Traditionally, this dish is served alongside rösti, a Swiss-style shredded potato cake. However, it also pairs well with spätzle, pasta, rice, or mashed potatoes. Relish this comforting Swiss classic for a taste of Zurich in the comfort of your own home!