Zürich Geschnetzeltes Creamy Veal (Printable Version)
Tender veal and mushrooms in cream sauce with white wine and lemon, served alongside Swiss rösti.
# What You'll Need:
→ Main
01 -
500 g veal, cut into thin strips (tenderloin or leg)
02 -
2 tablespoons unsalted butter
03 -
1 tablespoon vegetable oil
04 -
1 small onion, finely chopped
05 -
200 g button or cremini mushrooms, sliced
06 -
100 ml dry white wine (such as Swiss Fendant or Pinot Blanc)
07 -
200 ml heavy cream
08 -
1 teaspoon cornstarch (optional, for thickening)
09 -
1 teaspoon lemon juice
10 -
Salt, to taste
11 -
Pepper, to taste
→ Garnish
12 -
Fresh parsley, chopped
# Steps To Follow:
01 -
Heat vegetable oil and 1 tablespoon butter in a cast iron pan over high heat. Sauté veal strips in batches for 1–2 minutes until just browned but not fully cooked. Season lightly with salt and pepper, then remove from pan and set aside.
02 -
Reduce heat to medium. Add the remaining butter. Sauté chopped onion until translucent before adding the sliced mushrooms. Cook for 5–6 minutes until mushrooms are golden and tender.
03 -
Pour the dry white wine into the pan, scraping up any caramelized bits. Allow to simmer for 2 minutes to reduce slightly.
04 -
Stir in heavy cream, allowing to simmer gently. If using, dissolve cornstarch in 1 tablespoon water and stir into the pan to lightly thicken the sauce.
05 -
Add the seared veal back into the sauce and warm gently for 1–2 minutes. Avoid overcooking to maintain tenderness.
06 -
Stir in lemon juice and adjust seasoning with additional salt and pepper if needed.
07 -
Sprinkle with chopped fresh parsley before serving.
# Notes and Tips:
01 -
For the classic Swiss experience, serve with rösti or steamed rice to soak up the sauce.