Skip to content
FriendsPantry

Swiss

Zürcher Geschnetzeltes

Non-vegetarian

Thin strips of veal and mushrooms quickly seared and bathed in a white wine and cream sauce. Zurich's signature dish, almost always served with rösti.

Zürcher Geschnetzeltes is a Swiss main course from Switzerland, ready in about 35 minutes and made with veal cutlet, mushrooms and heavy cream. It serves 4 and is rated easy to cook.

Start cooking
Zürcher Geschnetzeltes veal strips in cream sauce with rösti
Photo: Jpatokal / Wikimedia Commons · CC-BY-SA-3.0
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Level
Easy
Calories
483

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Toss the veal (opens in a new tab) with the flour, salt and pepper. Sear in batches in a very hot pan with the oil and half the butter (opens in a new tab) for 1–2 minutes so it browns but stays pink inside. Set aside.

    Crowding the pan makes the meat stew instead of sear.

    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  2. Step 2

    Add the remaining butter (opens in a new tab), the shallots (opens in a new tab) and mushrooms (opens in a new tab) and cook until golden.

    • 6 min
    • medium-high heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Pour in the wine and reduce by half, then add the stock and cream and simmer until the sauce lightly coats a spoon.

    • 7 min
    • medium heat
    A sauce simmering in a pan
    How it looks · Photo: Nanda Mends on Pexels

  4. Step 4

    Return the veal (opens in a new tab) and its juices just to heat through – do not boil. Add the lemon juice (opens in a new tab) and parsley (opens in a new tab) and serve at once.

    • 2 min
    • low heat
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Zurich, Switzerland · Well documentedAlso popular in GermanyMore food from Switzerland
Dish
Lunch · Dinner · Main courses
Cooking method
Sautéed, Simmered
Taste
creamy, savoury, earthy
Diet
No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · Egg-free · No nut ingredients · No added sugar · Pork-free · Low-carb · High-protein · Calorie-conscious
With the listed swaps: Beef-freeWorked out from the ingredients. How labels work
Good for
One-pan · Festive & celebration
Cook more with
Veal cutlet · Mushrooms · Heavy cream · All-purpose flour · White pepper · Butter
Techniques
Searing · Sautéing · Simmering · Reduction

Allergens

  • Contains: Milkfrom butter, heavy cream
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour
  • May contain: Celeryfrom beef stock
  • Contains: Sulphitesfrom dry white wine

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

483 kcal per serving

Calculated

1 serving ≈ 370 g · recipe makes 4

Where the energy comes from

  • Protein 32%
  • Carbohydrate 8%
  • Fat 60%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy483 kcal131 kcal
Protein37.9 g10.3 g
Carbohydrate9.2 g2.5 g
Net carbohydrate7.9 g2.1 g
Sugars4.5 g1.2 g
Added sugars0 g0 g
Fibre1.3 g0.3 g
Fat30.9 g8.4 g
Saturated fat16.9 g4.6 g
Trans fat——
Cholesterol157 mg42 mg
Sodium856 mg231 mg
Salt equivalent2.1 g0.6 g
Vitamins & minerals per serving
Potassium
817 mg
Calcium
58 mg
Iron
2.2 mg
Magnesium
65 mg
Vitamin A (RAE)
265 µg
Vitamin C
6 mg
Vitamin D
1.8 µg
Vitamin B12
3.2 µg
Folate (DFE)
34 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Common mistakes

  • Letting the veal simmer in the cream sauce, which turns the thin strips grey and tough.

Serve with

  • Serve with Rösti; buttered noodles or rice also work.

Food safety

  • Whole-muscle veal strips are safe slightly pink (63 °C); wash hands and boards after handling raw meat.

Storage

  • Best fresh; refrigerate leftovers for up to 1 day.

Reheating

  • Warm very gently so the veal does not toughen.

Variations

  • With veal kidneys: Older Zurich recipes add sliced veal kidneys to the strips of meat.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like