Zurich-Style Veal in Cream Sauce (Zürcher Geschnetzeltes)
Zürcher Geschnetzeltes Say it: TSOOR-kher geh-SHNET-sel-tes
Zürcher Geschnetzeltes is Zürich’s signature veal dish: thin strips of veal seared quickly and finished in a silky sauce of mushrooms, white wine, stock, and cream. It is a favorite in Swiss restaurants and home kitchens, especially in autumn and winter, and is traditionally served with crisp golden Rösti. The sauce is rich but not heavy, with a gentle acidity from the wine and a deep savory flavor from the browned veal. It is simple, elegant, and deeply comforting.
Zurich-Style Veal in Cream Sauce (Zürcher Geschnetzeltes)
Zürcher Geschnetzeltes
Pronounced TSOOR-kher geh-SHNET-sel-tes
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the veal and sauce
Method
Cut the veal across the grain into strips about 1/4 inch (6 mm) thick, pat dry with paper towels, and season with half the salt and pepper.
Heat 1 tbsp (15 g) of the butter and the oil in a large skillet over high heat. Sear the veal in two batches for 1–2 minutes per batch, until lightly browned but still pink inside; transfer to a plate.
Lower the heat to medium, add the remaining 1 tbsp (15 g) butter and the onion, and cook for 3–4 minutes, until soft and translucent.
Add the mushrooms and cook for 5–6 minutes, until golden and their liquid has evaporated. Season with a little of the remaining salt and pepper.
Pour in the wine and scrape up any browned bits from the pan. Simmer for 2–3 minutes, until reduced by half.
Add the stock and simmer for 3–4 minutes, until reduced by about one third.
Stir in the cream and simmer gently for 4–5 minutes, until the sauce coats the back of a spoon. Do not let it boil hard.
Return the veal and any juices to the pan. Simmer for 1–2 minutes, just until the veal is cooked through and tender. Taste and adjust salt and pepper, then stir in parsley.
Serve immediately, with the sauce spooned over the veal and mushrooms.
Regional variants
Some Zürich cooks include thinly sliced veal kidney (Nierli), cooked briefly with the onions; outside Switzerland, the dish is sometimes served with spaetzle or boiled potatoes instead of Rösti.
Cook's notes
- Do not overcrowd the pan when searing the veal; a hot pan and quick batches keep it tender.
- If the sauce seems thin, simmer it a little longer before returning the veal; the cream thickens as it reduces.
- Use a dry, crisp white wine such as Chasselas or Sauvignon Blanc, and let the alcohol cook off before adding stock.
Serve with
Crisp Rösti, a green salad, and a dry white wine such as Chasselas.
Make ahead and storage
The sauce can be made without the veal up to 1 day ahead and refrigerated; reheat gently, then sear the veal fresh just before serving. Leftovers keep for up to 2 days in the refrigerator.
