Zürcher GeschnetzeltesZurich-Style Creamy Veal
Tender strips of veal and mushrooms are finished in a silky white wine and cream sauce. This refined but comforting skillet dish is a classic from Zurich, often served with a potato side.
Prep
20m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Veal
- 600gVeal Cutlet (cut into thin strips)
- 3gSalt
- 20gUnsalted Butter
Sauce
- 250gMushroom (sliced)
- 120gOnion (finely chopped)
- 20gUnsalted Butter
- 150mlWhite Dry Wine
- 200mlVeal Stock
- 200mlHeavy Cream
- 3gSalt
- 2gWhite Pepper
- 10gFresh Parsley (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil and unsalted butter in a wide pan over medium-high heat.
- 02
Cook the veal cutlet in batches until lightly browned but still tender, then transfer it to a plate and season with the salt assigned to the veal.
- 03
Melt the unsalted butter in the same pan, add the onion, and cook until softened.
- 04
Add the mushroom and cook until its liquid has evaporated and the edges begin to brown.
- 05
Deglaze with the white dry wine and simmer until reduced by about half.
- 06
Add the veal stock and heavy cream, then simmer until the sauce lightly coats a spoon.
- 07
Return the veal cutlet and any juices to the pan and heat through gently without boiling hard.
- 08
Season with the salt assigned to the sauce and the white pepper, then finish with the fresh parsley.
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