Entree: Switzerland – Alpine Switzerland – Zürcher Geschnetzeltes (Zürich-style sliced veal)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1.25 lb (570 g) veal cutlets, trimmed and cut into 1/2-inch (1.3 cm) strips
- 1 tbsp (8 g) all-purpose flour, for dusting
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 shallots, finely minced
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) veal or chicken stock
- 3/4 cup (180 ml) heavy cream
- 1 tsp (5 g) Dijon mustard
- Salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped

Instructions

1. Pat the veal strips dry and lightly dust with the flour, shaking off excess. Season with salt and pepper.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add half the butter and brown the veal quickly in batches (20–40 seconds per side) until just cooked; remove veal to a plate and keep warm.
3. Reduce heat to medium, add remaining butter, then sauté the shallots until translucent (about 1–2 minutes). Add mushrooms and cook until they release their liquid and begin to brown, about 4–5 minutes.
4. Pour in the white wine to deglaze the pan, scraping up browned bits; reduce by about half (2–3 minutes). Add the stock and simmer briefly.
5. Stir in the cream and Dijon mustard, simmer gently until sauce thickens slightly (2–4 minutes). Return the veal and any accumulated juices to the pan just to rewarm—do not boil. Adjust seasoning with salt and pepper.
6. Sprinkle with chopped parsley and serve immediately with rösti, buttered noodles, or boiled potatoes.