Zürcher Geschnetzeltes

This is a true classic from German-speaking Switzerland, especially Zürich. It's elegant yet comforting — tender veal in a rich, creamy white wine and mushroom sauce, traditionally served with crispy Rösti. It's a dish you'll find in many Swiss homes and restaurants.

Ingredients (for 4 people)

For the Geschnetzeltes:

• 600g veal (or pork if veal is unavailable), cut into thin strips
• 250g fresh mushrooms (button or mixed), sliced
• 1 small onion, finely chopped
• 200 ml dry white wine
• 200 ml heavy cream
• 2 tbsp butter
• 1 tbsp flour (or cornstarch)
• Salt, pepper, and a pinch of nutmeg
• Fresh parsley for garnish

To serve:

• Crispy Rösti (potato pancakes)
• Or rice / pasta

How to Make Zürcher Geschnetzeltes

1. Prepare the meat: Pat the veal strips dry and lightly season with salt and pepper.
2. Sear the meat: In a large pan, heat 1 tbsp butter over high heat. Quickly sear the veal strips in batches until lightly browned (about 1–2 minutes per batch). Remove and set aside.

3. Cook the mushrooms: In the same pan, add another tbsp of butter. Sauté the chopped onion until soft, then add the sliced mushrooms. Cook until they release their liquid and turn golden.

4. Make the sauce: Sprinkle the flour over the mushrooms and stir. Pour in the white wine and let it reduce slightly. Add the cream and bring to a gentle simmer. Season with salt, pepper, and nutmeg.

5. Combine: Return the seared veal to the pan and simmer everything together for 3–5 minutes until the meat is tender and the sauce is creamy.

6. Finish: Garnish with chopped fresh parsley.

Serve immediately with golden crispy Rösti, a simple green salad, and a glass of Swiss white wine.