zurcher geschnetzeltes

A delicious main dish from Switzerland you are sure to love!

Zurich Style Veal in Cream Sauce (Zurcher Geschnetzeltes)

lbs veal cutlets

Tablespoons all-purpose flour

Tablespoons butter

olive oil

onion (chopped)

(garlic, minced)

cremini mushrooms (sliced)

lemon zest

lemon juice

dry white wine

heavy cream

sea salt & black pepper (to taste)

parsley

Preheat oven to 140 degrees and place ovenproof dish in the oven.

Sprinkle flour over the veal strips, and coat well.

In a large frying pan over medium-high heat, melt half of the butter and half of the oil and as soon as the butter bubbles, immediately add the meat and quickly brown on all sides.

Set aside meat to a dish and cover with foil to keep warm.

Add remaining butter and oil to pan and sauté the onion and garlic for a couple of minutes.

Stir in the mushrooms and lemon zest and cook until mushrooms begin to soften, about 5 minutes.

Add the wine to de-glaze the bottom of the pan, using a wooden spoon to scrape up any browned bits.

Stir in the veal and any  juice from the plate and cook over low heat for another 10 minutes.

Stir in the cream and season to taste with salt and pepper. Let thicken for a few minutes until hot, then stir in the lemon juice and serve sprinkled with fresh parsley.

Serve immediately in your hot dish from the oven.

Zurich-Style Veal with Creamy Mushroom Sauce (or Züricher Geschnetzeltes), served with crispy and golden Smashed Potatoes. A classic dish from Zurich which is easy to make at home.

Zurich-Style Veal with Creamy Mushroom Sauce

400 g (14 oz) veal fillet, thinly sliced

unsalted butter

500 g (1 lb) button mushrooms, thinly sliced

brown onion, finely chopped

garlic clove, finely chopped

ml (½ cup) dry white wine

250 ml (1 cup) double cream (heavy whipping cream)

ml (½ cup) chicken stock or beef stock

cornflour (US: cornstarch)

sea salt

pepper

flat-leaf parsley, finely chopped

Heat 1 tablespoon of butter in a large frying pan.

Sauté the veal in batches for a few minutes until they are just cooked.

Use a slotted spoon to remove the meat to a bowl and set aside.

Add the remaining butter to the pan and cook the mushrooms, onion and garlic until they have softened.

Add the white wine and let it bubble away for about 1 minute.

In a small jug or bowl, mix together the double cream, stock and cornflour (cornstarch). Add this liquid to the pan and let everything simmer gently for a few minutes.

If the sauce is too thin, add more cornflour (cornstarch) by making a slurry &#8211; simply dissolve about 1 tablespoon of cornflour (cornstarch) in a small bowl with 1 tablespoon of water. Pour this slowly into the pan and stir until you have the right consistency.

If the sauce is too thick, you can thin the sauce with some boiling water or cream.

Return the meat to the pan and stir it through the sauce for about 1 minute to warm through.

For the Zurich-Style Veal

Preheat the oven to 200°C (400°F) (without fan).

Arrange the potatoes on a large baking tray.

Use a potato masher to gently squash each potato. Try not to flatten them completely as you want some lumpy and uneven bits which will become crunchy upon roasting.

Drizzle some olive oil over the potatoes.

Generously sprinkle over some sea salt and freshly cracked pepper.

Bake for about 30-40 minutes (depending on the size of your potatoes), or until they are lovely and golden.

For the Smashed Potatoes

This is such a delicious recipe, and I think it tastes better than in the restaurants! I used to always order this in restaurants as it never occurred to me to make it at home. But this was so easy. Thank you for the recipe!

Would love to try this. This is absolutely fantastic. Beautiful presentation.

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Zurich Style Veal in Cream Sauce (Z...

Zurich-Style Veal with Creamy Mushr...

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