Zürcher Geschnetzeltes

About This Recipe

Zürcher Geschnetzeltes (Zurich-style sliced meat) is perhaps Zurich's most famous culinary export, appearing on menus across Switzerland and in Swiss restaurants worldwide. The dish is made from finely sliced veal (Kalbfleisch), often with the addition of veal kidneys, sautéed rapidly over high heat and finished in a cream sauce enriched with dry white wine and mushrooms. The key technique is speed: the meat must be cooked in very small batches over intense heat to sear rather than steam, preserving its tenderness. It is classically served with Rösti, though buttered noodles or rice are also common accompaniments.

Ingredients

Serves 4

• 700 gveal loin or escalope, very thinly sliced into strips
• 200 gwhite button or cremini mushrooms, sliced
• 2shallots, finely diced
• 2 clovesgarlic, minced
• 150 mldry white wine (Swiss Chasselas or Sauvignon Blanc)
• 250 mlheavy cream
• 50 mlveal or chicken stock
• 50 gunsalted butter
• 2 tbspvegetable oil
• 1 tbspfresh lemon juice
• 1 tbspflat-leaf parsley, finely chopped
• 1 tspsalt and white pepper to taste

Instructions

1. 1

   Prepare and dry the veal

   Pat the veal strips dry with paper towels. Season lightly with salt and white pepper just before cooking. Do not season too early or the meat will release moisture.

2. 2

   Sear the veal in batches

   Heat 1 tablespoon of oil in a large heavy skillet over very high heat until nearly smoking. Add the veal in a single, thin layer—do not overcrowd. Sear for 60–90 seconds until just browned. Remove immediately to a plate. Repeat with the remaining veal, adding more oil as needed.

3. 3

   Cook the mushrooms and shallots

   Reduce heat to medium. Add the butter to the same pan. Sauté the shallots for 2 minutes, then add the mushrooms and cook for 4–5 minutes until golden and any liquid has evaporated. Add the garlic and cook for 30 seconds.

4. 4

   Build the cream sauce

   Pour in the white wine and let it bubble vigorously for 2 minutes to reduce by half. Add the stock and cream and simmer for 5–6 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

5. 5

   Finish and serve

   Return the seared veal and any resting juices to the pan. Stir gently to coat and heat through for 1–2 minutes—do not overcook or the veal will toughen. Add the lemon juice and parsley, check seasoning, and serve immediately with Rösti or buttered egg noodles.

Variations

• •

  Add 150 g of thinly sliced veal kidney alongside the meat for the traditional Zurich version.

• •

  Stir in 1 tablespoon of Dijon mustard with the cream for extra depth.

• •

  Use pork tenderloin as a more economical substitute for veal.

Storage

Best served immediately. Leftovers can be refrigerated for 1 day and reheated very gently on the stovetop over low heat. Do not microwave or the veal will become rubbery.

Frequently Asked Questions