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Swiss Classic: Zuericher Geschnetzeltes

Swiss Classic: Zuericher Geschnetzeltes
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Home Food & Drinks Recipes Cooking Swiss Classic: Zurich-style veal

Swiss Classic: Zurich-style veal

Meat

Zürcher Geschnetzeltes or Zurich-style veal is served in a creamy mushroom sauce. Mövenpick reveals how it works particularly well.

Ingredients
1 bunch parsley
1 small onion
250 g mushrooms
600 g veal loin
3 tablespoon(s) clarified butter
1 tablespoon(s) flour
salt
pepper
125 ml white wine
200 cream
  • Rinse the parsley and shake dry, pluck off the leaves and chop. Peel, halve and finely dice the onion.
  • Wipe mushrooms with kitchen paper to remove end residues (do not wash), and cut off dry stem ends. 
  • Cut the mushrooms into 3 to 5mm thick slices - not too thin, then less water will escape later during frying and the mushrooms will retain more bite.
  • Cut the meat across the grain into thin slices. The thinner the slices, the more tender the finished meat will be. A thickness of 3 to 4mm is perfect.
  • Then cut the slices of meat into strips the width of a finger. It will be cooked in batches.
  • Heat a large, heavy pan on high heat. Put in 1 tablespoon of clarified butter and let it melt.
  • Fry a third of the meat in it over a high heat for 3 to 4 minutes until light brown - do not move or add salt for the first 2 minutes.
  • After these first 2 minutes, dust the meat with a little flour, toss or stir once and continue frying until cooked. Then slide the meat into a shallow bowl.
  • Wipe out the pan not too thoroughly with kitchen paper, heat again and fry the second portion of meat with 1 tablespoon of clarified butter. And finally the third portion with the remaining butter.
  • Add the onion and mushrooms to the empty pan and fry over a high heat for 2 minutes until light brown.
  • Season with salt and pepper, deglaze with white wine and reduce by half.
  • Add the cream and reduce by about a third until the sauce becomes somewhat creamy. Add the parsley and stir in.
  • Now season the meat with salt and pepper, add it back to the pan and let everything cook for another minute - not much longer, otherwise the meat will be dry and tough.
  • Adjust seasoning to taste, arrange on warmed plates and serve. This goes particularly well with rösti or mashed potatoes.
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