Zürich Geschnetzeltes Creamy Veal

This Zürich Geschnetzeltes is my go-to dish for impressing guests or treating my family to a cozy Swiss dinner at home. Tender veal bathed in a silky mushroom cream sauce brings a taste of Zurich to your table and pairs beautifully with rösti or simply steamed rice.

I fell in love with this dish after tasting it on a rainy night in Zurich. It was so comforting that now I make it any time I crave a cozy meal with a touch of luxury.

Ingredients

• Veal strips: ask your butcher for tenderloin or leg this ensures you get soft melt-in-your-mouth pieces
• Butter: adds rich flavor and helps brown the meat and veggies
• Vegetable oil: helps the butter keep from burning during the initial sear
• Onion: adds soft sweet depth to the sauce
• Mushrooms: I love cremini for earthiness but button mushrooms work too choose fresh firm caps
• Dry white wine: use something crisp like Pinot Blanc for balanced acidity
• Heavy cream: this is what makes the sauce so luscious use high-fat cream for best results
• Cornstarch: optional thickener for a creamier sauce dissolve in water to avoid lumps
• Lemon juice: fresh squeezed brightens and balances the richness
• Salt and pepper: enhances all other flavors
• Fresh parsley: adds a green finishing touch go for flat-leaf if you can

Step-by-Step Instructions

Sear the Veal:

Heat oil and a tablespoon of butter in a cast-iron pan over high heat. Add the veal strips in a single layer so they brown quickly. Sauté each batch for one to two minutes just until they are turning brown at the edges but still pink inside. Season them lightly with salt and pepper then transfer to a warm plate. This keeps the veal juicy and tender instead of overcooked.

Sauté Onion and Mushrooms:

Lower the heat and add the remaining butter into the same pan. Tip in the finely chopped onion and stir gently until soft and see-through about three to four minutes. Add the sliced mushrooms and let them cook without stirring too often for about five to six minutes until golden brown and any juices have mostly evaporated.

Deglaze:

Pour in the white wine and immediately start scraping up any browned bits from the bottom of the pan using a wooden spoon. Let the mixture bubble and reduce for two minutes until the alcohol aroma is gone.

Add Cream:

Turn the heat to low and pour in the heavy cream stirring gently to blend into the mushrooms. If you want a thicker sauce dissolve the cornstarch in a splash of water then drizzle it in while stirring so the sauce gently thickens. Let it simmer for another two to three minutes.

Return Veal to Pan:

Tip the veal and any collected juices back into the sauce. Fold together gently and let everything warm for just a minute or two. Keep the heat low so you do not re-cook the veal.

Finish with Lemon:

Squeeze in the lemon juice and have a quick taste adjust with more salt and pepper if needed. The sauce should taste rich but have a little brightness.

Garnish:

Transfer to a serving dish and scatter with fresh chopped parsley to add color and freshness.

Save

I always look forward to using fresh Swiss mushrooms when I can find them at the market. My kids love helping taste the sauce for that final squeeze of lemon which makes it feel like a family event every single time.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to two days. Reheat gently over low heat to avoid overcooking the veal or splitting the sauce. If the sauce thickens too much add a splash of cream or water while reheating.

Ingredient Substitutions

Chicken breast or pork tenderloin also work well if you cannot find veal just slice thinly and cook with the same method. If you need to skip the wine use a little extra lemon juice and low-sodium chicken broth instead.

Serving Suggestions

Serve Zürich Geschnetzeltes with rösti for the classic Swiss combination. If rösti is not on the menu steamed rice or buttered noodles make a great base for soaking up the sauce. For vegetables offer fresh steamed green beans or a crisp salad.

A Taste of Swiss Tradition

This recipe is a beloved staple from Zurich and appears on menus all over the city. It is the kind of dish Swiss families enjoy as a treat for Sunday lunch or festive occasions. Cooking this at home is a great way to experience authentic Swiss comfort food.

Recipe FAQs

→ What cut of veal works best for Zürich Geschnetzeltes?

Tenderloin or leg is ideal due to their tenderness and quick cooking properties.

→ Can I substitute the veal with another meat?

Yes, chicken breast or pork loin can be used, though the taste and texture will differ from veal.

→ Which mushrooms complement the sauce?

Button or cremini mushrooms are traditional, but any mild, firm mushroom will work well.

→ Is white wine necessary for the sauce?

White wine adds depth, but it can be replaced with a splash of broth or left out entirely if preferred.

→ What is the classic side dish for Zürich Geschnetzeltes?

Rösti, a crispy Swiss potato pancake, is the classic and most popular pairing.

→ How do you prevent veal from becoming tough?

Quickly sear the veal over high heat and avoid overcooking when returning it to the sauce.