Zürich Geschnetzeltes

Zürich Geschnetzeltes (Émincé de Veau Zurichoise)

A traditional Swiss dish from Zurich

Zürich Geschnetzeltes

Zürich Geschnetzeltes

Serves 2; Preparation 10 minutes, cooking time 25 minutes

Ingredients:

  • 300g veal escalope thinly sliced
  • 1tbsp plain flour for dusting
  • 2 shallots finely chopped
  • 200g mushroom thinly sliced
  • 1 tsp lemon juice
  • 50ml white wine
  • 50ml beef stock
  • 100ml cream
  • Salt and pepper
  • 1tbsp chopped parsley
  • Butter for frying

Equipment:

  • Chopping board and knife
  • Frying pan
  • Spare bowl

Method:

Start by dusting the sliced veal in flour and salt and pepper.  Melt a good knob of butter in the frying pan and cook the veal slices for 5 minutes or until they’re just about cooked through.  Remove the veal and set aside in a bowl (pre-heated if possible).

Next add a little more butter to the pan and gently fry the shallots and mushrooms for about 10 minutes till tender.

Add the wine to the pan and reduce down for a couple of minutes before adding the lemon juice and the stock.  Bring the liquid to the boil and then reduce down to a simmer and add the cream and the parsley and return the veal slices to the pan.  Heat through for a couple of minutes and serve.

This is traditionally served with either rösti or buttered tagliatelle, but it also works well with rice or mashed potato.

Frying the Veal

Frying the Veal

 frying the shallots and mushrooms

frying the shallots and mushrooms

adding the veal to the sauce

adding the veal to the sauce

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s