Zürcher Geschnetzeltes
Zurich's sliced veal in cream: fine strips of veal (and often veal kidney) in a white-wine mushroom cream sauce, served over rösti — the city's signature plate since the 1940s.
What it is
Zurich's sliced veal in cream: fine strips of veal (and often veal kidney) in a white-wine mushroom cream sauce, served over rösti — the city's signature plate since the 1940s. Ingredients: veal escalopes, veal kidney (traditional, optional), mushrooms, onion, white wine, cream, butter, flour, lemon, parsley. Recipe: 1) Slice veal into fine strips; dust with flour. 2) Sear very fast in hot butter; keep warm. 3) Sweat onion and mushrooms; deglaze with wine; add cream; reduce. 4) Return veal for one minute — never boil it. Serve: over crisp rösti with parsley. Flavor: delicate, creamy, mushroom-deep. History: first printed in a 1947 cookbook, it became Zurich's restaurant icon; purists insist kidneys and veal only. See also: Rösti, Fondue.
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