Zürcher Geschnetzeltes - Zurich Veal Recipe

Name: Zürcher Geschnetzeltes - Zurich Veal Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 907.18 g veal cutlets, sliced into 3/4 in strips; 44.37 ml all-purpose flour; 56.69 g unsalted butter; 29.58 ml olive oil; 1 onion, very finely sliced; 2 garlic cloves, finely sliced; 15 fresh sage leaves, chopped; 198.44 g cremini mushrooms, thickly sliced; 236.59 ml dry white wine; sea salt & freshly ground black pepper; 295.73 ml heavy cream

Submitted by PanNan

"This recipe is a specialty of Zurich. It is typically served with rosti (Swiss hashbrowns)."

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photo by Lavender Lynn

Ready In:: 40mins
Ingredients:: 11
Serves:: 6

ingredients

907.18 g veal cutlets, sliced into 3/4 in strips
44.37 ml all-purpose flour
56.69 g unsalted butter
29.58 ml olive oil
1 onion, very finely sliced
2 garlic cloves, finely sliced
15 fresh sage leaves, chopped
198.44 g cremini mushrooms, thickly sliced
236.59 ml dry white wine
sea salt & freshly ground black pepper
295.73 ml heavy cream

directions

Sprinkle the flour over the meat and coat well. Heat half of both the butter and oil in a frying pan. As soon as the butter foams, add the meat and brown it very quickly on all sides. Set aside on a plate.
Add the rest of the butter and oil to the pan and sauté the onion, garlic and sage for a few minutes, then add the mushrooms. Stir well and when the mushrooms start to soften, continue cooking for about 5 minutes longer.
Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape away any crust that has formed. Add the veal and cook, stirring, until the wine has evaporated. Turn the heat down to low and cook for another 10 minutes.
Season with salt and pepper, and at the last moment, add the cream, let it bubble for 2 minutes, then remove from the heat and serve.

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Reviews

Wow! This was delicious! I'd never had veal before, but it was on sale at my grocery store, and I couldn't pass it up. It was a bit tough cutting up the veal, but it was worth the work. I did make some substitutions for ingredients I didn't have: a veal shoulder chop instead of cutlets, half & half for the cream (added a little extra butter to boost it up), oregano for the sage (I don't use sage often enough to have it on hand regularly), and chicken broth for the wine. Other than those few things, I followed the recipe exactly. I served it on cooked rotini, as I did not have time to make the rosti. I plan to make this recipe again, though, and I will definitely make the rosti next time.<br/><br/>I think I could eat the sauce, onions, garlic, and mushrooms on just about anything. As good as the veal was, that part of the dish was even better. I'll probably have dreams of it tonight!

elise6185
I absolutely fell in love with this dish. The mushrooms, garlic, onions, and sage swimming in the white wine cream sauce almost don't need the veal. But who can pass up tender juicy veal??? I will make this again and again... Made with red onion and chardonnay and served with roasted red potatoes (because I was too lazy to shred 'em and make rosti!)

under12parsecs
This is my kind of recipe. I really enjoyed the creamy mushroom sauce. Another great thing is really the recipe didn't take a lot of time and effort to make.

Queen Dana
This was wonderful! Easy to make as well. My guests and I enjoyed the rich creamy sauce and the oh so tender meat. I wish I had made some rosti to go with, it would have helped mop up that lovely sauce! This goes right into the keeper file, and I'm sure will be made again! Made for ZWT7- Emerald City Shakers

IngridH
Wonderful recipe! I was able to follow the directions fairly easy, especially since I'm a novice at cooking styles. I felt the cooking wine was the game changer. In addition to releasing the cooked on crust in the pan, it adds rich flavor to the meat.

Jennifer H.

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Tweaks

I substituted thin cut boneless pork chops for the veal and served it over spätzli noodles and it was wonderful!

Jennifer H.
Wow! This was delicious! I'd never had veal before, but it was on sale at my grocery store, and I couldn't pass it up. It was a bit tough cutting up the veal, but it was worth the work. I did make some substitutions for ingredients I didn't have: a veal shoulder chop instead of cutlets, half & half for the cream (added a little extra butter to boost it up), oregano for the sage (I don't use sage often enough to have it on hand regularly), and chicken broth for the wine. Other than those few things, I followed the recipe exactly. I served it on cooked rotini, as I did not have time to make the rosti. I plan to make this recipe again, though, and I will definitely make the rosti next time.<br/><br/>I think I could eat the sauce, onions, garlic, and mushrooms on just about anything. As good as the veal was, that part of the dish was even better. I'll probably have dreams of it tonight!

elise6185