Zürcher Geschnetzeltes

The story

This Zürich speciality combines quickly sautéed strips of veal with mushrooms and a white-wine cream sauce, traditionally served with rösti. The dish is recognised for zürcher geschnetzeltes. Its success depends on preserving the intended contrast of texture, seasoning and temperature, so the defining ingredient remains clear rather than being buried by garnish or sauce. It is a classic restaurant and guild-house dish that represents polished German-Swiss cooking.

Ingredients

• Main
• 200 gram veal400g veal
• 0.5 piece onion1 onion
• 50 millilitre white wine100ml white wine
• 50 millilitre cream100ml cream
• 1 portion ButterButter

Method

1. Method

   Sauté veal and onions. Deglaze with wine, add cream and simmer. Season and serve with rösti.

Nutrition

per serving

Estimated nutrition for Zürcher Geschnetzeltes; use as editorial/testing data and refine from exact ingredient weights if needed.