Zurich-Style Diced Veal (Zurcher Geschnetzeltes)

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"Traditional veal dish from Zurich, you can sub chicken if you want."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (442.4 g)
  • Calories 725.2
  • Total Fat - 42.8 g
  • Saturated Fat - 16.9 g
  • Cholesterol - 597.3 mg
  • Sodium - 423.1 mg
  • Total Carbohydrate - 25.6 g
  • Dietary Fiber - 1.4 g
  • Sugars - 12.8 g
  • Protein - 49.6 g
  • Calcium - 114.7 mg
  • Iron - 4 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0.3 mg

Step 1

Sprinkle the flour over the meat and coat well. Heat half of both the butter and oil in a frying pan. As soon as the butter foams, add the meat and brown it very quickly on all sides. Set aside on a plate.

Step 2

Add the rest of the butter and oil to the pan and sauté the onion, garlic and sage for a few minutes, then add the mushrooms. Stir well and when the mushrooms start to soften, continue cooking for about 5 minutes longer.

Step 3

Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape away any crust that has formed. Add the veal and cook, stirring, until the wine has evaporated. Turn the heat down to low and cook for another 10 minutes.

Step 4

Season with salt and pepper, and at the last moment, add the cream, let it bubble for 2 minutes, then remove from the heat and serve.

Tips & Variations


No special items needed.

Related

pelysma

We really loved this. The gravy was delicious and the chicken was so tender and flavorful. We served this with mashed potatoes. One of our guilty pleasures.

review by:
(15 Jul 2020)

KATO BABY

It was delicious Marra. I made it using chicken, which worked perfectly with the sauce. The onions, garlic, sage and mushrooms really shine in the the cream sauce. Thank you for sharing this lovely recipe that we will enjoy again. Made for Seaside Brasserie.

review by:
(8 Jul 2020)