| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 30g | 15g | 6g |
| sugars | fibre | protein | salt |
| 2g | 1g | 25g | 1.2g |
Why I Love Swiss Zürcher Geschnetzeltes
One of my all-time favorite dishes to indulge in is Zürcher Geschnetzeltes. I stumbled upon this Swiss delight during a culinary trip to Zürich and was instantly captivated by its comforting flavors and creamy richness. As a Southern girl with a love for West African spices, I find this dish to be a wonderful addition to my repertoire, offering a unique blend of European finesse and homely warmth that suits numerous occasions.
A Soulful Fusion Dish
What truly makes Zürcher Geschnetzeltes stand out, in my opinion, is its versatility and depth of flavor. The velvety sauce thickened with white wine and heavy cream pairs beautifully with the tender veal, and the slight citrusy touch from the lemon juice adds a refreshing contrast to the richness of the dish. This recipe maintains a subtle elegance while delivering bold, hearty flavors, making it a fitting option for both intimate family dinners and grander gatherings.
Inspired by Chefs Who Appreciate Authenticity
The inspiration behind perfecting my Zürcher Geschnetzeltes came from Swiss chef Andreas Caminada, whose dedication to using high-quality ingredients and traditional Swiss cooking techniques is something I deeply admire. Watching him work his magic in the kitchen, I realized the beauty in simplicity and the importance of honoring culinary traditions, a philosophy that has significantly influenced my approach to cooking.
If you’re a fan of dishes like Beef Stroganoff or Chicken Fricassée, you’ll likely find Zürcher Geschnetzeltes to be an exciting new addition to your menu. It’s a dish that feels familiar yet offers a European charm that’s refreshingly different. Whether served with a side of buttery mashed potatoes, Spätzle, or even a simple green salad, this dish promises a comforting meal that’s bound to please your palate.
Recipes like Zürcher Geschnetzeltes allow me to explore the rich tapestry of global cuisines, blending them seamlessly with the flavors I grew up with. It’s a testament to how food can be both an adventure and a comforting embrace, right from the first bite to the last.
What You’ll Need
- 2 lbs veal, sliced thin
- 1/4 cup all-purpose flour
- 2 tbsp unsalted butter
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 1 cup white wine
- 1 cup heavy cream
- 1 cup beef or veal stock
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste
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Method
Step One
Pat the veal slices dry with paper towels. Season them with a little salt and pepper, then lightly coat them with the all-purpose flour, shaking off any excess.
Step Two
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of vegetable oil over medium-high heat. Add the veal in batches to avoid overcrowding the pan. Cook each batch for about 2-3 minutes, until the veal is browned but not fully cooked through. Remove the veal from the skillet and set it aside.
Step Three
Add the remaining 1 tablespoon of butter and 1 tablespoon of vegetable oil to the same skillet. Add the finely chopped onion and cook over medium heat for 5-7 minutes, or until the onion is soft and translucent.
Step Four
Pour the white wine into the skillet with the onions. Use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Allow the wine to simmer and reduce by half, about 5 minutes.
Step Five
Stir in the heavy cream and beef or veal stock. Bring to a gentle simmer and cook for another 5-7 minutes, allowing the sauce to thicken slightly.
Step Six
Return the veal to the skillet, along with any juices that may have accumulated. Simmer for an additional 3-4 minutes, or until the veal is cooked through and tender.
Step Seven
Add the lemon juice and chopped fresh parsley to the skillet. Stir to combine and adjust the seasoning with salt and pepper to taste.
Step Eight
Serve the Zürcher Geschnetzeltes hot, ideally with Swiss Rösti or a side of your choice. Enjoy!
