About the Recipe
Hailing from the heart of Switzerland—Zurich, my hometown—Zürcher Geschnetzeltes is a dish that blends simplicity and elegance in the most comforting way. The name literally means “sliced meat Zurich-style,” and it’s exactly that: tender veal strips simmered with onions and mushrooms in a silky white wine cream sauce. Though it first appeared in Swiss cookbooks in the 1940s, its roots run deeper in Zurich kitchens, where it’s long been a favorite for both everyday meals and special occasions.
Traditionally, it’s served with Rösti, those crispy-edged Swiss potato cakes that are basically a love letter to golden comfort food. But you’ll also find it paired with Spaetzli or pasta—both excellent for soaking up the velvety sauce. In my kitchen, if I’m skipping the Rösti, I’ll often reach for my Homemade Pasta Noodles, especially fresh tagliatelle-style ribbons that cradle the sauce beautifully.
Like my Alpine Macaroni and Spaetzli, this dish is a celebration of how Swiss cooking takes pantry staples and turns them into something cozy and luxurious. Zürcher Geschnetzeltes isn’t fussy—it’s just deeply satisfying and unmistakably Swiss. Whether you’re new to Swiss cuisine or craving a nostalgic taste of home, this one brings Zurich straight to your plate.
Comfort food at its finest: Creamy, savory, and full of flavor — this dish is the culinary equivalent of a cozy blanket.
Elegant, but easy: It sounds fancy, but it comes together quickly with simple ingredients and minimal prep.
Perfect with anything starchy: Whether you serve it over Rösti, Spaetzli, or your own homemade pasta noodles, that dreamy sauce ties it all together beautifully.
A true taste of Switzerland: If you’ve ever strolled through Zurich’s cobblestone streets or just wish you had, this dish brings a piece of that charm to your kitchen.
Adaptable: While veal is traditional, it also works well with chicken or pork if you're looking for alternatives.
What You'll Love
What is Zürcher Geschnetzeltes? It’s a traditional Swiss dish from Zurich made with sliced veal cooked in a white wine cream sauce with mushrooms and onions. It's rich, savory, and incredibly comforting.
Can I substitute the veal? Yes! While veal is classic, chicken or pork tenderloin work very well too. Just make sure to slice the meat thinly and avoid overcooking so it stays tender.
Do I need to use white wine? White wine adds acidity and depth, but you can substitute with a splash of chicken or vegetable broth and a teaspoon of white wine vinegar or lemon juice if needed.
What should I serve it with? Traditionally, it’s paired with Rösti, but it’s equally delicious with Spaetzli, mashed potatoes, or your own fresh homemade pasta noodles.
Can I make it ahead of time? The sauce is best served fresh, but you can prep your ingredients ahead. If you do need to reheat, do so gently over low heat to avoid curdling the cream.
Is this a weeknight meal or a special occasion dish? Both! It’s fancy enough for guests but quick and doable on a cozy weeknight when you’re craving something satisfying.
Frequently asked Questions
Ingredints Explained
Ingredients
1 lb (450 g) veal cutlets or tenderloin, thinly sliced into strips
1 tablespoon flour
Salt and freshly ground pepper, to taste
2 tablespoons butter, divided
1 tablespoon neutral oil (e.g. canola or sunflower)
1 small yellow onion, finely chopped
1 garlic clove, minced (optional but delicious)
1 cup (250 g) white or brown mushrooms, sliced
1/3 cup (80 ml) dry white wine
3/4 cup (180 ml) veal or chicken broth
3/4 cup (180 ml) heavy cream
1 teaspoon lemon juice
Fresh parsley, chopped (for garnish)
(Optional) 1 teaspoon cornstarch mixed with 1 tablespoon cold water for a thicker sauce
Preparation
Prep the meat: Pat the veal dry, then toss it with the flour, salt, and pepper until lightly coated.
Sear the veal: In a large skillet or sauté pan, heat 1 tablespoon of butter and the oil over medium-high heat. Sear the veal in batches for just 1–2 minutes per side, until lightly browned but not fully cooked. Transfer to a plate and set aside.
Sauté aromatics: Reduce heat to medium. Add the remaining tablespoon of butter to the pan. Sauté the onion (and garlic, if using) until soft and translucent, about 2–3 minutes.
Cook the mushrooms: Add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 5 minutes.
Deglaze the pan: Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly, scraping up any browned bits from the pan.
Make the sauce: Stir in the broth and cream. Simmer gently for 5–7 minutes until the sauce thickens slightly. Add the lemon juice and taste for seasoning.
Finish the dish: Return the veal (and any juices) to the pan. Stir to coat and let everything simmer for another 1–2 minutes, just until the veal is heated through. Do not overcook, or the veal may turn tough.
Serve: Sprinkle with fresh parsley and serve immediately with crispy Rösti, Spaetzli, or buttered noodles.