Thin slices of veal in a white-wine and cream sauce with mushrooms and a sliver of kidney, served with golden butter rosti. The dish that defines Zurich-style cooking.

The dish was first documented as Zueri Gschnaetzlets in Swiss cookbooks of the late nineteenth century. The cream-and-mushroom sauce is a twentieth-century refinement; older versions used a simple stock and brown roux. Today most zunfthaus dining rooms in Zurich serve it as the canonical pairing with butter rosti, though some chefs reach back to the leaner historical version. Visitors should ask whether the kidney is included; the classic recipe at Zunfthaus zur Waag keeps it. The dish is on the menu at every traditional zunfthaus in the old city.

Where to eat Zuercher Geschnetzeltes in Zurich

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Make it at home

Serves 445 minIntermediate

Ingredients

  • 600g veal escalope, sliced thin against the grain
  • 300g button mushrooms, quartered
  • 1 small shallot, finely chopped
  • 200ml dry white wine
  • 300ml double cream
  • 1 tablespoon plain flour
  • 30g butter
  • Salt, white pepper, a small pinch of nutmeg
  • Chopped parsley to finish

Method

  1. Pat the veal dry, season lightly with salt and white pepper, then dust with flour and shake off the excess.
  2. Heat a wide pan over a high flame, melt half the butter, sear the veal in two batches for 60 seconds each side until just coloured. Transfer to a plate.
  3. Lower the heat, add the remaining butter, soften the shallot for 2 minutes, then add the mushrooms and brown them for 4 to 5 minutes.
  4. Deglaze with the white wine, reduce by half, then pour in the cream and simmer for 3 minutes until it coats a spoon.
  5. Return the veal and any resting juices to the pan, warm through for 60 seconds without boiling, taste for salt and nutmeg.
  6. Plate with butter rosti and finish with chopped parsley.

Editor tip. Do not let the sauce boil once the cream is in; high heat splits it. Reduce first, then warm the meat through gently.

Common allergens: Milk, Sulphites.