Zürcher Geschnetzeltes (Zurich-Style Veal in Cream Sauce)

By Culiora

Tender strips of veal and sliced mushrooms are seared quickly and coated in a silky white wine and cream reduction. Originating in Zurich, this classic bistro dish delivers rich, comforting depth with balanced acidity and fresh herbs.

• Servings: 4
• Prep time: 15 min
• Cook time: 20 min
• Total time: 35 min

Ingredients

• 600 g veal escalope, cut into 1 cm thick strips
• 250 g white button mushrooms, thinly sliced
• 1 pcs shallot, finely diced
• 2 tbsp clarified butter (or high-heat cooking oil), divided
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 100 ml dry white wine (such as Fendant or Pinot Blanc)
• 100 ml veal stock (or beef stock)
• 200 ml heavy cream (at least 35% fat)
• 1/2 pcs lemon, juiced
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 2 tbsp flat-leaf parsley, finely chopped

Instructions

1. Pat the veal strips thoroughly dry with paper towels to ensure proper browning. Season lightly with 1/4 teaspoon salt and a pinch of black pepper.
2. Heat 1 tablespoon of clarified butter in a large skillet or sauté pan (approx. 28 cm) over high heat until shimmering. Add half the veal strips in a single layer and sear without moving for 1 minute, then toss quickly for 30 seconds until just browned on the outside but still pale pink inside. Transfer immediately to a warm plate. Add another tablespoon of clarified butter and repeat with the remaining veal. Keep the seared meat covered loosely with foil.
3. Lower the heat to medium and add 1 tablespoon of butter to the same pan. Add the sliced mushrooms and cook for 3 to 4 minutes until they have released their moisture and turned lightly golden.
4. Add the diced shallot to the mushrooms and cook gently for 1 to 2 minutes until translucent and fragrant, taking care not to burn it.
5. Dust the mushrooms and shallots with 1 tablespoon of all-purpose flour and stir continuously for 1 minute to cook out the raw flour taste.
6. Pour in the dry white wine to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon. Bring to a boil and let it reduce by half, about 2 minutes.
7. Pour in the veal stock and heavy cream. Bring the sauce to a gentle simmer over medium-low heat and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
8. Remove the pan from the heat. Return the seared veal along with any resting juices into the sauce. Stir in the lemon juice and finely chopped parsley. Season with the remaining 1/4 teaspoon salt and freshly ground black pepper to taste. Let the veal warm through in the hot sauce for 1 minute (do not let it boil, or the veal will become tough). Serve immediately.