Zürcher Geschnetzeltes (Swiss Veal in Cream Sauce)

Experience the delicate flavors of Swiss cuisine with Zürcher Geschnetzeltes, a classic dish featuring tender veal strips in a creamy white wine sauce. This elegant yet comforting meal is perfect for a special dinner or a cozy family gathering, offering a taste of Zurich’s culinary tradition.

Ingredients

• 1 pound veal, cut into thin strips
• Salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 1/2 cup white wine
• 1 cup heavy cream
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped, for garnish

Instructions

1. Prepare the Veal

   Pat the veal strips dry and season with salt and pepper.

2. Sear the Veal

   Heat butter and oil in a large skillet over medium-high heat. Add the veal strips and quickly sear until lightly browned on all sides. Remove from the skillet and set aside.

3. Cook the Onions and Sauce

   In the same skillet, add chopped onion and sauté until soft and translucent. Sprinkle in flour and cook for 1–2 minutes, stirring constantly. Deglaze with white wine, scraping up any browned bits from the pan.

4. Combine and Simmer

   Return the veal to the skillet. Stir in heavy cream, mustard, and lemon juice. Simmer gently for 5–7 minutes, or until the veal is cooked through and the sauce has thickened. Adjust seasoning with salt and pepper.

5. Serve

   Transfer the Zürcher Geschnetzeltes to a serving dish, garnish with fresh parsley, and serve immediately.

Serving

Traditionally served with Rösti, noodles, or steamed vegetables, this dish offers a rich and creamy experience that highlights the tender veal and flavorful sauce. Perfect for both weeknight dinners and special occasions.