Entree: Switzerland – German Swiss – Zürcher Geschnetzeltes (Thinly sliced veal in a creamy mushroom and white wine sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (450 g) veal, trimmed and cut into thin strips
- 1/2 cup (60 g) all-purpose flour, for dredging
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 small shallot, minced (about 2 tbsp / 20 g)
- 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 tbsp (15 ml) lemon juice
- 1 tsp (5 g) Dijon mustard (optional, traditional in some households)
- Salt to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to finish
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Pat the veal strips dry, season lightly with salt and pepper, and dredge evenly in the flour, shaking off excess.
2. Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat until hot but not smoking. In batches, quickly sear the veal strips 1–2 minutes per side until lightly browned but still tender; remove to a warm plate and keep juices in the pan.
3. Add the remaining 1 tbsp butter to the pan. Sauté the mushrooms and minced shallot over medium heat until mushrooms release their liquid and begin to brown, about 4–5 minutes.
4. Deglaze the pan with the white wine, scraping up browned bits, and reduce by half, about 2–3 minutes. Add the stock and simmer briefly to concentrate flavor.
5. Reduce heat to low, stir in the cream and Dijon mustard if using, and return the veal with any accumulated juices to the pan. Warm through gently for 1–2 minutes; do not boil.
6. Finish with lemon juice and adjust seasoning with salt and pepper. Sprinkle with chopped parsley and serve immediately with rösti, noodles, or boiled potatoes.