Zürcher Geschnetzeltes

Indulge in Zürcher Geschnetzeltes, a Swiss classic featuring tender veal fillet sautéed with earthy mushrooms and finished in a rich white wine cream sauce. Perfect for a cozy weeknight dinner or a special gathering with friends.

• 500 grams veal fillet
• 2 tablespoons butter
• 1 medium onion
• 200 grams mushrooms
• 100 ml white wine
• 200 ml heavy cream
• 1 teaspoon fresh parsley
• to taste salt and pepper

Method

1. 1

   In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent.

2. 2

   Add the sliced mushrooms to the skillet and cook until they are golden brown.

3. 3

   Increase the heat to high and add the veal slices. Cook for about 3-4 minutes until the veal is browned.

4. 4

   Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.

5. 5

   Stir in the heavy cream and allow the mixture to simmer for an additional 5 minutes until the sauce thickens.

6. 6

   Season with salt and pepper to taste. Remove from heat.

7. 7

   Serve hot, garnished with chopped parsley. Enjoy with Rösti or crusty bread.