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Zurcher Geschnetzeltes (Zurich Veal in Cream Sauce)

Swiss · Dinner · Medium

Zurcher Geschnetzeltes (Zurich Veal in Cream Sauce)

Total
45 min
Prep
20 min
Serves
4
Calories
450
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Thin veal strips and browned mushrooms meet a white-wine cream sauce in a Swiss skillet supper that cooks quickly without a long braise.

Quick searing keeps Zurcher Geschnetzeltes (Zurich Veal in Cream Sauce) tender while leaving browned juices for the sauce. The mushrooms cook separately so their moisture evaporates before the wine and cream go in.

Slice veal across the grain and cook in small batches. This Zurich specialty needs a tender cut, not stewing veal, and the meat returns only briefly at the end so it does not become chewy.

CreamySavoryRichWeeknightDate NightNut-freeEgg-freeLow-carbHigh-protein

Method

  1. Pat veal cutlets dry and season with half the salt and black pepper. Heat vegetable oil in a wide skillet over medium-high heat. Sear the strips in three batches for per batch until lightly browned, then transfer to a plate.

  2. Melt butter in the skillet. Cook mushroom and onion over medium-high heat for until the mushrooms brown and their liquid evaporates.

  3. Stir in all-purpose flour for . Add dry white wine and simmer for , scraping up browned juices, then add beef broth, heavy cream and remaining salt.

  4. Simmer over medium-low heat for until the sauce coats a spoon. Return veal and its juices for , or until the meat reaches 145°F.

  5. Remove from heat and rest for . Stir in parsley and spoon the sauce over the veal.

Forkue tips

  • Thin pork tenderloin strips are a practical substitute, though the flavor differs. Cook them to 145°F and give them the same rest.

Storing and reheating

Refrigerate for 2 days. Warm very gently in a covered skillet with a splash of broth; stop as soon as the meat is hot to avoid toughening it.

Kitchen gear

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Nutrition per serving, estimated

450Calories
37gProtein
10gCarbs
28gFat

Photo: Benreis, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Zurcher Geschnetzeltes (Zurich Veal in Cream Sauce): FAQ

What do I serve with Zurich veal?

Rosti is a classic partner, with its crisp potatoes contrasting with the cream sauce. Buttered noodles or plain rice also catch the sauce well.

Why is my veal tough?

It may be cut with the grain, overcrowded in the pan or cooked too long. Use thin strips from a tender cut and return them to the sauce only at the end.

How do I store and reheat Zurcher Geschnetzeltes (Zurich Veal in Cream Sauce)?

Refrigerate for 2 days. Warm very gently in a covered skillet with a splash of broth; stop as soon as the meat is hot to avoid toughening it.

How long does Zurcher Geschnetzeltes (Zurich Veal in Cream Sauce) take?

About 45 min in total: 20 min prep and 25 min cooking.

What do I need to make Zurcher Geschnetzeltes (Zurich Veal in Cream Sauce)?

The key ingredients are veal cutlets, mushroom, onion, butter, all-purpose flour and dry white wine, plus pantry basics.

Any tips for Zurcher Geschnetzeltes (Zurich Veal in Cream Sauce)?

Thin pork tenderloin strips are a practical substitute, though the flavor differs. Cook them to 145°F and give them the same rest.

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More veal cutletsMore mushroomsMore white wineMore cream